Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico-Chemical Properties and Sensory Characteristics [Text] / D. Polovnikova, V. Evlash, O. Aksonova, S. Gubsky // The 3rd International Electronic Conference on Foods, Food, Microbiome, and Health : A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing’, Basel, October 1-15, 2022. - Basel : MDPI, 2022.
Доп. точки доступа:
Polovnikova, D.
Evlash, Viktoria
Aksonova, Olena
Gubsky, S.