Innovation in use of food fibers as components of biologically active additives
| dc.contributor.author | Cherno, N. | |
| dc.date.accessioned | 2018-07-26T11:09:51Z | |
| dc.date.available | 2018-07-26T11:09:51Z | |
| dc.date.issued | 2008 | |
| dc.description | Cherno, N. Innovation in use of food fibers as components of biologically active additives / N. Cherno, G. Krusir // Хранителна наука, техника и технологии 2008: научни трудове на УХТ: научна конф. с Междунар. участие, Пловдив, 24-25 окт. 2008 г. – Пловдив, 2008. – Т. LV, св. 1. – С. 437-440: табл. – Библиогр.: 6 назв. | en_US |
| dc.description.abstract | Biologically active additives worked out with the help of methods of immobilization are designed for use when different infrigements of digestion, accompanied by enzymatic insufficiency or superfluous quantity of enzymes take place. Compositions of such a kind of are new physiologically active preparations of food fibers of the srcond generation. | en_US |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/3822 | |
| dc.subject | food fibers | en_US |
| dc.subject | additives | en_US |
| dc.subject | enzymes | en_US |
| dc.subject | substances | en_US |
| dc.title | Innovation in use of food fibers as components of biologically active additives | en_US |
| dc.type | Article | en_US |
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