Work

Influence of Type and Concentration of Alkaline Agent on Carbohydrate Composition and Tasty Quality of Glucose-galactose Syrup

Year: 2022

Type: article

Source: Известия вузов Пищевая технология

DOI: 10.26297/0579-3009.2022.2-3.3

Authors: Р.С. САМАДОВ, Х.И. ИКРОМИ, И. ЦИПРОВИЧА, З.К. МУХИДИНОВ

Language: Russian

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4285683166

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