Development of innovative technology for sauce with lecithin

by Svetlana Kolesnichenko, Alla Salavelis, Sergey Pavlovsky, Svitlana Poplavska
Published 2021-07-01

Development of a policomponent composition of smuz using biotechnological and mathematical modeling and determination of its food value

by Nadya Dzyuba, Svitlana Poplavska, Anna Palvashova, Oksana Yemonakova, Liliya Ivashina, Tatiana Kolisnichenko, Katerina Sefikhanova, Anna Novik, Tatyana Sutkovich
Published 2019-10-01