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Methodological aspects of the use of dry components of chic..:
S. T. Bykova
;
T. G. Kalinina
;
T. V. Bushueva
.
https://www.fsjour.com/jour/article/view/89. , 2021
Link:
https://doi.org/10.21323/2618-9771-2020-3-4-20-23
RT Journal T1
Methodological aspects of the use of dry components of chicken eggs for feeding children with phenylketonuria
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:071a3968e77245c991d0cb68df6e21ff&Exemplar=1&LAN=DE A1 S. T. Bykova A1 T. G. Kalinina A1 T. V. Bushueva A1 T. E. Borovik PB Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems YR 2021 K1 phenylketonuria K1 dietary nutrition K1 low-protein pasta K1 dry egg products (melange K1 protein K1 yolk) K1 Food processing and manufacture K1 TP368-456 JF https://www.fsjour.com/jour/article/view/89 LK http://dx.doi.org/https://doi.org/10.21323/2618-9771-2020-3-4-20-23 DO https://doi.org/10.21323/2618-9771-2020-3-4-20-23 SF ELIB - SuUB Bremen
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