THE FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE DOUGH AND QUALITY INDICATORS OF OATMEAL COOKIES WITH THE USE OF «MAGNETOFOOD» FOOD ADDITIVE
Main Author: | Iryna Tsykhanovska |
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Format: | Article |
Bahasa: | eng |
Terbitan: |
, 2019
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Subjects: | |
Online Access: |
https://zenodo.org/record/3712162 |