Формування споживних властивостей цукрового печива за рахунок використанням шроту з насіння гарбуза [Formation of Nutritional Properties of Sugar Cookies due to the Use of Pumpkin Seed Pomace] Journal title: Traektoriâ Nauki Authors: Yana Bachynska Subject(s):
Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing Journal title: Вестник МГТУ Authors: M. A. Taleysnik, T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, I. I. Mizinchikova Subject(s):
MERCHANDISING CHARACTERISTICS OF COOKIES DIFFERENT DOMESTIC MANUFACTURERS Journal title: Молодий вчений Authors: M.M. Chuiko Subject(s):
