Study of the effect of chia seeds (Salvia Hispanica L.) on structural-mechanical characteristics of a cream-blown paste for candies

by Shydakova-Kameniuka Olena, Samokhvalova Olga, Shkliaiev Oleksii, Grevtseva Nataliya
Published 2021-01-01

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

by Samokhvalova Olga, Oliinyk Svitlana, Kasabova Kateryna, Stepankova Galyna, Bolkhovitina Olena
Published 2021-01-01