TY  JOUR
TI  REDUCING MOISTURE LOSS IN CHOCOLATE PRODUCTS WITH FRUIT FILLINGS WHEN USING POLYPROPYLENE PACKAGING
KW  packaging materials
KW  polypropylene
KW  chocolate products
KW  fruit fillings
KW  modified starches
KW  moisture transfer processes
KW  storage
JO  Bulletin of KSAU
AU  Kazancev, E.V.
AU  Kondrat’ev, N.B.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University