Prospects for the use of Spirulina Platensis microalgae in the technology for candy caramel of increased nutritional value

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Bibliographic Details
Published inProcesses and Food Production Equipment pp. 20 - 25
Main Authors Rumyantsevа, V.V., Khmeleva, E.V., Zhizhina, L.A.
Format Journal Article
LanguageEnglish
Published 2018
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ISSN:2310-1164
2310-1164
DOI:10.17586/2310-1164-2018-11-3-20-25