Technology of jelly bars using honey, sesame flour and polysaccharide structure formers
- Publikationsart
- Bücher
- Titel
- Technology of jelly bars using honey, sesame flour and polysaccharide structure formers
- Medien
- B78, - Kharkiv: Dysa+, 2024. – 186 p. ISBN 978-617-8346-22-5
- ISBN
- 978-617-8346-22-5
- Autor:innen
- C.P. Bokovets, Olha Hrynchenko, Iryna Smetanska , Svitlana Omelchenko, Fedir Pertsevoi
- Veröffentlichungsdatum
- 01.01.2024