用燕麦粉和干脱脂乳清强化切碎的半成品

{"title":"用燕麦粉和干脱脂乳清强化切碎的半成品","authors":"O. Chernyushok, A. Dubivko, Yu. Biryuk","doi":"10.24263/2225-2924-2023-29-3-8","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":21697,"journal":{"name":"Scientific Works of National University of Food Technologies","volume":"22 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fortification of chopped semi-finished products using oat flour and dry demineralized milk whey\",\"authors\":\"O. Chernyushok, A. Dubivko, Yu. Biryuk\",\"doi\":\"10.24263/2225-2924-2023-29-3-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":21697,\"journal\":{\"name\":\"Scientific Works of National University of Food Technologies\",\"volume\":\"22 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Scientific Works of National University of Food Technologies\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.24263/2225-2924-2023-29-3-8\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Scientific Works of National University of Food Technologies","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.24263/2225-2924-2023-29-3-8","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}