Zobrazeno 1 - 2
of 2
pro vyhledávání: '"plasmochemically activated aqueous solutions"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt pr
Externí odkaz:
https://doaj.org/article/d2585fed2fe748e9a9ea325019804274
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
Studying the specific technological features and functional properties of foodstuffs made with the addition of malt is a particular priority for scientists and experts in the food processing industry. The paper deals with the peculiarities of malt pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3af9ce9f9dfc0f080a104b577acc15a
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1799
https://journals.onaft.edu.ua/index.php/foodtech/article/view/1799