Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/25408
Title: Improvement technologies of aqueous-alcoholic infusions for the production of syrups
Authors: Kuzmin, Oleg
Kovalchuk, Yana
Velichko, Vladimir
Romanchenko, Natalia
Keywords: biscuit
antioxidant
бісквіт
бисквит
антиоксидант
кафедра технології ресторанної і аюрведичної продукції
Issue Date: 2017
Citation: Improvement technologies of aqueous-alcoholic infusions for the production of syrups / O. Kuzmin, Y. Kovalchuk, V. Velychko, N. Romanchenko // Ukrainian Journal of Food Science. – Kyiv : NUFT, 2016. – Vol. 4, Issue 2. – P. 258–275.
Abstract: The most promising sources of natural antioxidants for usage in syrups technology for impregnation of confectionery product were defined.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/25408
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