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Vol 2, No 2 (2019) DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS Abstract  PDF (Eng)  similar documents
N. E. Posokina, N. M. Alabina, A. Yu. Davydova
"... , soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well ..."
 
Vol 5, No 4 (2022) The problem of grained salmonid roe falsification and ways for its solution Abstract  similar documents
L. S. Abramova, A. V. Kozin, E. S. Guseva
"...   significant properties of nutritional value, including safety. Market analysis shows that there is a tendency ..."
 
Vol 5, No 3 (2022) Balanced composition of multicomponent groats in conditions of the adequate nutrition concept Abstract  similar documents
S. V. Zverev, O. V. Politukha
"... on the nutritional value of food products from several databases, the authors developed recipes of two ..."
 
Vol 5, No 2 (2022) Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder Abstract  similar documents
E. V. Mazukabzova, L. V. Zaytseva
 
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