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The application of chia seeds and chia seeds gel to approach the nutrient composition of cookies to the "ideal" food product due to macro-nutrient content

Scientific Works of National University of Food Technologies Pub Date : 2023-12-01 DOI:10.24263/2225-2924-2023-29-6-9
V. Dorohovych, L. Mykhalska
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奇异籽和奇异籽凝胶的应用，使饼干的营养成分接近 "理想 "食品的宏量营养成分含量
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Scientific Works of National University of Food Technologies
Scientific Works of National University of Food Technologies
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