Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/30626
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dc.contributor.authorBashta (Sheremet), Alla-
dc.contributor.authorIvchuk, Nadiya-
dc.contributor.authorBashta, Oleksandr-
dc.date.accessioned2020-02-03T13:06:58Z-
dc.date.available2020-02-03T13:06:58Z-
dc.date.issued2015-
dc.identifier.citationBashta, A. Yacón and Scorzonera as functional enrichment of food / A. Bashta, N. Ivchuk, O. Bashta // Ukrainian Journal of Food Science. – 2015. – Volume 3. Issue 1. – PP. 13-22.uk_UA
dc.identifier.urihttp://dspace.nuft.edu.ua/jspui/handle/123456789/30626-
dc.description.abstractThe aim of this work was to determine the polysaccharides composition such non-traditional plant materials as Salsify and Yacón and enrichment of food with selected raw materials.uk_UA
dc.language.isoenuk_UA
dc.subjectpolysaccharideuk_UA
dc.subjectscorzonerauk_UA
dc.subjectyacónuk_UA
dc.subjectinulinuk_UA
dc.subjecthealthuk_UA
dc.subjectполісахаридuk_UA
dc.subjectскорцонераuk_UA
dc.subjectяконuk_UA
dc.subjectінулінuk_UA
dc.subjectздоров’яuk_UA
dc.subjectкафедра технології оздоровчих продуктівuk_UA
dc.titleYacón and Scorzonera as functional enrichment of fooduk_UA
dc.typeArticleuk_UA
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