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Expedience Of The Use Of Processing Products Of Non-Alkaloid Lupin For Enhancement Of Nutritive And Biological Value Of Bakery Products

机译：使用加工产物的非生物碱羽扇碱的使用权限提高烘焙产品的营养和生物价值

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V. I. Ratoshnyuk;
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5. Uticaj ambala?e i savremenih uslova pakovanja na odr?ivost tradicionalnih pekarskih proizvoda =Impact of Packaging Material and Contemporary Packaging Conditions on Traditional Bakery Products Sustainability [D] . Psodorov, Dragan. 2019

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6. The Difference of Chemical Components and Biological Activities of the Raw Products slices and the Wine Steam-Processed Product from Cistanche deserticola [O] . Ying Zhang, Yuewu Wang, Song Yang, 2019

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7. Olive oil by-product as functional ingredient in bakery products. Influence of processing and evaluation of biological effects [O] . Mattia Di Nunzio, Gianfranco Picone, Federica Pasini, 2020

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8. Potential Increases in Food Supply Through Research in Agriculture. Food Science Research Needs for Improving the Utilization,Processing and Nutritive Value of Food Products. [R] . baker,robert c. robinson,willard b. 1976

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Expedience Of The Use Of Processing Products Of Non-Alkaloid Lupin For Enhancement Of Nutritive And Biological Value Of Bakery Products

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