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SECTION 18. DEVELOPMENT OF BUTTER BISCUITSBASED ON LACTITOL AND THEIR ENRICHMENT WITH PHYSIOLOGICAL AND FUNCTIONAL INGREDIENTS

SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS Pub Date : 1900-01-01 DOI:10.30525/978-9934-26-328-6-18
V. Dorokhovych
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18节。以乳醇为原料的黄油饼干的研制及其生理和功能成分的富集
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS
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