Section 3. Improvement of the Technology of Fondant Sweets Made on the Basis of a Combination of Lactose and Fructose

Dorozhynska, O. S.; Kokhan, O. O.; Chernysheva, A. V.

doi:10.30525/978-9934-26-328-6-3

Sustainable Food Chain and Safety Through Science, Knowledge and Business 2023

DOI: 10.30525/978-9934-26-328-6-3

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Section 3. Improvement of the Technology of Fondant Sweets Made on the Basis of a Combination of Lactose and Fructose

O. S. Dorozhynska,

O. O. Kokhan,

A. V. Chernysheva

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Section 3. Improvement of the Technology of Fondant Sweets Made on the Basis of a Combination of Lactose and Fructose

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References 4 publications

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