{"title":"SECTION 3. IMPROVEMENT OF THE TECHNOLOGY OF FONDANT SWEETS MADE ON THE BASIS OF A COMBINATION OF LACTOSE AND FRUCTOSE","authors":"O. Dorozhynska, O. Kokhan, A. V. Chernysheva","doi":"10.30525/978-9934-26-328-6-3","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":325450,"journal":{"name":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","volume":"40 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.30525/978-9934-26-328-6-3","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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