{"title":"Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value","authors":"A. Bashta, N. Ivchuk, N. Stetsenko, O. Bashta","doi":"10.24263/2310-1008-2021-9-1-10","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":320400,"journal":{"name":"Ukrainian Journal of Food Science","volume":"42 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Ukrainian Journal of Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2310-1008-2021-9-1-10","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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