IMPROVEMENT OF COOKIES’ TECHNOLOGY ON THE BASIS OF OAT FLAKES FOR RESTAURANT ESTABLISHMENTS
| Autor: | O. Pavliuchenko, Y. Furmanova, O. Shapovalenko, S. Radkevych |
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| Rok vydání: | 2019 |
| Zdroj: | Scientific Works of National University of Food Technologies. 25:234-242 |
| ISSN: | 2617-1945 2225-2924 |
| DOI: | 10.24263/2225-2924-2019-25-2-25 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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