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Cited article:

Prospects for use of new sources of dietary fibers in the technology of flour confectionery products

Olga Samokhvalova, Svitlana Oliinyk, Kateryna Kasabova, Galyna Stepankova, Olena Bolkhovitina

BIO Web Conf., 30 (2021) 01017

Published online: 2021-04-22

DOI: https://doi.org/10.1051/bioconf/20213001017

This article has been cited by the following article(s):

Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze

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Food systems 6 (1) 117 (2023)
https://doi.org/10.21323/2618-9771-2023-6-1-117-125

Investigation of the yield of biologically active substances during the ultrasound and electro-discharge extraction of medicinal herbs of the foothills of the North Caucasus

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Potravinarstvo Slovak Journal of Food Sciences 17 217 (2023)
https://doi.org/10.5219/1843