Benefits of mushroom polysaccharides use in functional food production

ISSN: 2524-0714

Please use this identifier to cite or link to this item: http://elar.tsatu.edu.ua/handle/123456789/15509

Full metadata record

DC Field	Value	Language
dc.contributor.advisor	Shevchenko, Svitlana	-
dc.contributor.advisor	Шевченко, Світлана Петрівна	-
dc.contributor.advisor	Шевченко, Светлана Петровна	-
dc.contributor.author	Sokot, O. E.	-
dc.date.accessioned	2021-11-02T13:16:39Z	-
dc.date.available	2021-11-02T13:16:39Z	-
dc.date.issued	2021	-
dc.identifier.uri	http://elar.tsatu.edu.ua/handle/123456789/15509	-
dc.description.abstract	The result was following: waffles had a slightly bright color and characteristic mushroom flavor. Organoleptic analysis showed that the use of mushroom powder is a rather promising way to develop functional products.	uk
dc.language.iso	en	uk
dc.publisher	ТДАТУ	uk
dc.relation.ispartofseries	Science and innovations in the 21st century: матеріали І Всеукр. Інтернет-конф. студ. та молодих вчених (Мелітополь, 12 травня 2021 р.);С. 31-32	-
dc.subject	fast food	uk
dc.subject	waffles with mushroom powder	uk
dc.subject	polysaccharides of fungi	uk
dc.title	Benefits of mushroom polysaccharides use in functional food production	uk
dc.type	Working Paper	uk
Appears in Collections:	Публікації студентів

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