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pro vyhledávání: '"J. A. Semisazhonova"'
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 1, Pp 168-172 (2019)
The article is devoted to the development of a functional confectionery compounding confectionery product using non-traditional raw materials, which was chosen as Matcha green tea. Periodic reception of Matcha tea helps to preserve the healthy state
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fb5899ba50f74bb66d35a4eba9e97ae
https://doi.org/10.20914/2310-1202-2019-1-168-172
https://doi.org/10.20914/2310-1202-2019-1-168-172
