Ads
    Related paper
  1. WAYS OF IMPROVING THE NUTRITIONAL VALUE OF PROTEIN CREAMS FOR FLOUR CONFECTIONERY DECORATING
  2. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
  3. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour
  4. Providing of the composition of flour confectionery product ?Vupi-pai?
  5. FLOUR CONFECTIONERY PRODUCTS WITH THE USE OF GLUTEN FREE RAW MATERIALS
  6. FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
  7. ENRICHMENT OF FLOUR CONFECTIONERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
  8. FLOUR CONFECTIONERY PRODUCTS FOR FUNCTIONAL USE BASED ON MULTICOMPONENT MIXTURES
  9. USING SPROUTED BOBS MUNG PUREE AT PRODUCTION FLOUR CONFECTIONERY
  10. Products of whole grain processing and prospects of their use in production of flour confectionery