The use of non-traditional plant raw materials for the recipe composition of chips

O. V. Perfilova; K. V. Bryksina; Z. Y. Rodina

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Perfilova O.V., Bryksina K.V., Rodina Z.Y. The use of non-traditional plant raw materials for the recipe composition of chips. New Technologies. 2023;19(3):68-77. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-3-68-77

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

O. V. Perfilova
FSBEI HE «Michurinsk State Agrarian University»
Russian Federation

Olga V. Perfilova, Dr. Sci. (Eng.), Professor, Department of Food, Commodity Science and Technology of Processing of Livestock Products

101 International str., Michurinsk, 393760

K. V. Bryksina
FSBEI HE «Michurinsk State Agrarian University»
Russian Federation

Kristina V. Bryksina, Senior lecturer, Department of Food, Commodity Science and Technology of Processing of Livestock Products

101 International str., Michurinsk, 393760

Z. Y. Rodina
FSBEI HE «Michurinsk State Agrarian University»
Russian Federation

Zlata Y. Rodina, Postgraduate student, Institute of Fundamental and Applied Agricultural Biotechnologies named after I.V. Michurin

101 International str., Michurinsk, 393760

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