{"title":"第三节。以乳糖和果糖的结合为基础,改进了软糖的制作工艺","authors":"O. Dorozhynska, O. Kokhan, A. V. Chernysheva","doi":"10.30525/978-9934-26-328-6-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"40 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"SECTION 3. IMPROVEMENT OF THE TECHNOLOGY OF FONDANT SWEETS MADE ON THE BASIS OF A COMBINATION OF LACTOSE AND FRUCTOSE\",\"authors\":\"O. Dorozhynska, O. Kokhan, A. V. Chernysheva\",\"doi\":\"10.30525/978-9934-26-328-6-3\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":325450,\"journal\":{\"name\":\"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS\",\"volume\":\"40 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.30525/978-9934-26-328-6-3\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30525/978-9934-26-328-6-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}