SECONDARY PLANT MATERIAL - THE BIOLOGICALLY ACTIVE COMPONENT FOR THE CREATION OF A NEW GENERATION OF FOOD

by L. P. Paschenko, V. L. Paschenko
Published 2012-01-01

NATURAL SWEETENER IN FOOD TECHNOLOGY

by L. P. Paschenko, G. V. Kolosova, V. L. Paschenko
Published 2013-07-01

BIOTECHNOLOGICAL ASPECTS IN ENSURING MICROBIOLOGICALLY PURE WHEAT BREAD

by L. P. Paschenko, Y. P. Kolomnikova, T. A. Ausheva, V. L. Paschenko
Published 2012-01-01

Biologically active substances in bakery products

by L. P. Paschenko, T. A. Ausheva, V. L. Paschenko, I. A. Nikitin
Published 2012-04-01