ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN

T. S. Puchkova, D. M. Pikhalo, O. M. Karasyova

Open source

DOI: 10.21323/2618-9771-2019-2-2-36-43
Published: 2019-07-14
Container: Food systems
Publisher: The Gorbatov's All-Russian Meat Research Institute
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.21323/2618-9771-2019-2-2-36-43,
  title = {ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN},
  author = {T. S. Puchkova and D. M. Pikhalo and O. M. Karasyova},
  year = {2019},
  journal = {Food systems},
  doi = {10.21323/2618-9771-2019-2-2-36-43},
  url = {https://doi.org/10.21323/2618-9771-2019-2-2-36-43}
}

RIS

TY  - JOUR
TI  - ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN
AU  - T. S. Puchkova
AU  - D. M. Pikhalo
AU  - O. M. Karasyova
PY  - 2019
JO  - Food systems
DO  - 10.21323/2618-9771-2019-2-2-36-43
UR  - https://doi.org/10.21323/2618-9771-2019-2-2-36-43
ER  -

APA

Puchkova, T. S., Pikhalo, D. M., & Karasyova, O. M. (2019). ABOUT THE UNIVERSAL TECHNOLOGY OF PROCESSING JERUSALEM ARTICHOKE AND CHICORY FOR INULIN. Food systems. https://doi.org/10.21323/2618-9771-2019-2-2-36-43

Source records

crossref · retrieved 2026-09-27T11:05:06.669Z