Search by the «пищевая ценность» tag Статьи Show filter × Заголовок Apply Justification of the possibility of using soybean products and Tagetes flower powder in the production of cookies Characteristics of urbech paste based on sesame seeds and its importance as a food fortifier 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
