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Autor:
Anisimova Elena Yu., Knyazhechenko Olga A., Slozhenkina Marina I., Natyrov Arkagy K., Danilov Yury D., Miroshnik Alexey S.
Publikováno v:
E3S Web of Conferences, Vol 390, p 02045 (2023)
A promising direction in the development of new food products is the reduction of calories and partial replacement of ingredients of animal origin with vegetable ones to maximize the saturation of foods with nutrients that contribute to the maintenan
Externí odkaz:
https://doaj.org/article/db3baac8923a4f1cac012765d47cf1be
