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Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 4, p. 702, doi. 10.24263/2304-974X-2018-7-4-14
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- Publication type:
- Article
Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade.
- Published in:
- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 115, doi. 10.24263/2310-1008-2021-9-1-11
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- Publication type:
- Article