A carregar...
OPTIMIZATION OF THE COMPOSITION OF MUFIINS ON THE BASIS OF ESSENTAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"
<em>The article is concerned with the analysis of recipes of confectionary products on the basis of essential indicators of chemical composition meeting the demands of definite group of consumers (corresponding the physiological norms of feeding the different group of population). The ratio o...
Na minha lista:
| Main Authors: | , |
|---|---|
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Odessa National Academy of Food Technologies
2017-05-01
|
| Colecção: | Avtomatizaciâ Tehnologičeskih i Biznes-Processov |
| Assuntos: | |
| Acesso em linha: | http://journals.gsjp.eu/index.php/atbp/article/view/443 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|