CURRENT TRENDS IN THE DEVELOPMENT OF VALUE-ADDED FOOD PRODUCTS BY EXPLOITING THE FUNCTIONAL POTENTIAL OF CHESTNUT FLOUR AND ROSEHIP POWDER.

Autor:	POP, Ioana-Alina1 marianapoiana@usab-tm.ro, MOLDOVAN, Camelia1, PLUSTEA, Loredana1, STOIN, Daniela1, RABA, Diana-Nicoleta2, MOIGRADEAN, Diana1, DUMBRAVĂ, Delia-Gabriela1, POIANĂ, Mariana-Atena1
Zdroj:	Scientific Papers. Series D. Animal Science. 2023, Vol. 66 Issue 1, p474-483. 10p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu