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| Issue | Title | |
| Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract similar documents |
| E. V. Mazukabzova | ||
| Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract similar documents |
| L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
| "... Плодоовощное сырье и продукты его переработки содержат пищевые волокна и биологически активные ..." | ||
| 1 - 2 of 2 Items | ||
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