Search by the «пищевая ценность» tag Статьи Show filter × Заголовок Apply Analysis of the chemical composition of flour for the preparation of functional foods Integrated use of resources in the production technology of multi-grain bread with rye cream Modern trends in the development of confectionery products with a gelatinous consistency Evaluation of the quality of a functional cheese product The effect of powder from marigold inflorescences (Tagetes) on the physico-chemical properties of bakery products Justification of the use of plant components in the production of dairy drinks Nutritional value of meat snack products with the addition of beet juice
