Search by the «кондитерские изделия» tag Статьи Show filter × Заголовок Apply The advantages of the chemical composition of oatmeal for modeling flour confectionery products of increased nutritional value Prospects for the use of oatmeal in the production of flour confectionery The use of regional berry raw materials in formulations of sugary confectionery products Modern trends in the development of confectionery products with a gelatinous consistency
