Prospects for the use of non-traditional vegetable raw materials in the development of flour sweets with a differentiated content of basic nutrients

M. N. Vasilevskaya

Food Industry: Science and Technology
Piŝevaâ promyšlennostʹ: nauka i tehnologii

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ISSN 2073-4794 (Print)

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Vasilevskaya M.N. Prospects for the use of non-traditional vegetable raw materials in the development of flour sweets with a differentiated content of basic nutrients. Food Industry: Science and Technology. 2022;15(4):13-24. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-4(58)-13-24

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ISSN 2073-4794 (Print)

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