{'en_US': 'DEVELOPMENT OF THE RECIPE COMPOSITION OF THE CUPCAKE INCREASED NUTRITIONAL VALUE', 'ru_RU': 'РАЗРАБОТКА РЕЦЕПТУРНОГО СОСТАВА КЕКСА ПОВЫШЕННОЙ ПИЩЕВОЙ ЦЕННОСТИ'}
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penza State Technological University
2022-11-01
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| Series: | Инновационная техника и технология |
| Online Access: | https://itit58.ru/index.php/itit/article/view/459 |