Technology Elaboration of Biscuits with Reduced Sugar Сontent

Olga Romanovska

Open source

DOI: 10.31866/2616-7468.5.1.2022.260881
Published: 2022-06-30
Container: Restaurant and hotel consulting. Innovations
Publisher: Kyiv National University of Culture and Arts
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.31866/2616-7468.5.1.2022.260881,
  title = {Technology Elaboration of Biscuits with Reduced Sugar Сontent},
  author = {Olga Romanovska},
  year = {2022},
  journal = {Restaurant and hotel consulting. Innovations},
  doi = {10.31866/2616-7468.5.1.2022.260881},
  url = {https://doi.org/10.31866/2616-7468.5.1.2022.260881}
}

RIS

TY  - JOUR
TI  - Technology Elaboration of Biscuits with Reduced Sugar Сontent
AU  - Olga Romanovska
PY  - 2022
JO  - Restaurant and hotel consulting. Innovations
DO  - 10.31866/2616-7468.5.1.2022.260881
UR  - https://doi.org/10.31866/2616-7468.5.1.2022.260881
ER  -

APA

Romanovska, O. (2022). Technology Elaboration of Biscuits with Reduced Sugar Сontent. Restaurant and hotel consulting. Innovations. https://doi.org/10.31866/2616-7468.5.1.2022.260881

Source records

crossref · retrieved 2026-09-26T10:47:07.229Z