Benefits of mushroom polysaccharides use in functional food production

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.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.identifier.uri	http://elar.tsatu.edu.ua/handle/123456789/15509
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

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