Cereal by-products as an important functional ingredient: effect of enzymatic treatment
| dc.contributor.author | Pozhitkova, L. | |
| dc.contributor.author | Kaprelyants, L. | |
| dc.contributor.author | Shvets, N. | |
| dc.date.accessioned | 2022-05-09T17:02:26Z | |
| dc.date.available | 2022-05-09T17:02:26Z | |
| dc.date.issued | 2020 | |
| dc.description | Pozhitkova L. Cereal by-products as an important functional ingredient: effect of enzymatic treatment / L. Pozhitkova, L. Kaprelyants, N. Shvets // Modern problems in science : abstr. of VIII Intern. Sci. and Practical Conf., Prague (Czech Republic), 09–12 Nov. 2020. – Prague, 2020. – Р. 658–659. | ru_RU |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/21330 | |
| dc.title | Cereal by-products as an important functional ingredient: effect of enzymatic treatment | ru_RU |
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