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| Vol 5, No 3 (2022) | Balanced composition of multicomponent groats in conditions of the adequate nutrition concept | Abstract similar documents |
| S. V. Zverev, O. V. Politukha | ||
| "... on the nutritional value of food products from several databases, the authors developed recipes of two ..." | ||
| Vol 5, No 2 (2022) | Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder | Abstract similar documents |
| E. V. Mazukabzova, L. V. Zaytseva | ||
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