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Готові списки джерел за темами / Functional purpose / Статті в журналах

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Статті в журналах з теми "Functional purpose"

Автор: Grafiati

Опубліковано: 30 травня 2022

Оновлено: 31 липня 2025

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1

Dunaev, A. V. "Processed cheeses of functional purpose." Milk branch magazine, no. 03 (February 20, 2022): 20–24. http://dx.doi.org/10.33465/2222-5455-2022-3-20-24.

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2

Sinyavsky, Yu A., D. N. Tuigunov, E. A. Deripaskina, H. S. Sarsembaev, S. M. Barmak, and V. A. Redko. "Development of functional purpose snacks." Journal of Almaty Technological University, no. 3 (October 3, 2021): 47–52. http://dx.doi.org/10.48184/2304-568x-2021-3-47-52.

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The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. F

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3

Musaeva, A. Yu. "Development of functional purpose epoxy composites." Plasticheskie massy, no. 1-2 (March 19, 2020): 33–34. http://dx.doi.org/10.35164/0554-2901-2020-1-2-33-34.

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The properties of compositions based on epoxy oligomer ﬁlled with hazelnut powders and walnuts are studied in the article. As a result of the conducted studies, it has been proved that with the addition of ﬁllers, the toughness, density, and hardness of the composite gradually increase.

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4

Peresichnyi, Mykhailo, and Svitlana Peresichna. "Culinary Products Competitiveness with Functional Purpose." Restaurant and hotel consulting. Innovations 2, no. 1 (2019): 84–93. http://dx.doi.org/10.31866/2616-7468.2.1.2019.170414.

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5

Kozhevnikov, Vladimir Valentinovich. "On Functional Purpose of Legal Liability." SIASAT 6, no. 3 (2021): 126–36. http://dx.doi.org/10.33258/siasat.v6i3.97.

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The general theoretical and sectoral aspects of the problem of the functions of legal responsibility are considered. The author proceeds from the fact that the main methodological mistake of supporters of the restorative function of legal responsibility is that they often identify measures of legal responsibility and protection measures.

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6

Савичева, Т. С., А. Д. Копытовская, and Е. А. Власова. "Development of bioyogurts for functional purpose." Food processing industry, no. 10 (October 4, 2023): 112–15. http://dx.doi.org/10.52653/ppi.2023.10.10.024.

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Анотація:

В современном мире все больше людей обращаются к нутрициологам и диетологам с целью подобрать программу питания, которая соответствовала бы их полу, весу, возрасту, индексу массы тела, ритму жизни и вкусовым пристрастиям. Для профилактики заболеваний и повышения культуры питания еще в конце прошлого столетия была разработана концепция «функционального питания». Такие продукты снижают риск развития заболеваний из-за наличия в их составе физиологически функциональных пищевых ингредиентов. Кисломолочные продукты являются неотъемлемой частью молочных продуктов в рационе питания каждого человека. С

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7

Dolmatova, O. I., and E. A. Krivobokov. "Glazed curd curds of functional purpose." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 3 (2023): 113–18. http://dx.doi.org/10.20914/2310-1202-2023-3-113-118.

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Urbech is a traditional Caucasian dish made from oilseeds (hemp, flax, pumpkin) or nuts, usually with the addition of vegetable or melted butter, sugar and honey. Today, Urbech is experiencing a rebirth. This natural product is rightfully referred to as superfood. Flax urbech contains a large amount of fats, proteins and a small amount of carbohydrates. The product can be eaten with a low-carb diet. Flaxseed urbech has an increased mass fraction of linoleic and linolenic acids, is rich in vitamins and minerals. The object of the study is glazed cottage cheese with golden flax and apricot jam,

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8

Toll, Christian, and Thomas Hering. "Functional business valuation - purpose is king!" Managerial Economics 25, no. 2 (2025): 159. https://doi.org/10.7494/manage.2024.25.2.159.

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Анотація:

In the present contribution, we discuss the basic principles of functional business valuation. In addition to a distinction between objective and subjective valuation theory, the differences between finance-theoretical and investment-theoretical valuation approaches are worked out. The core of our discussion is devoted to an overview of the three main functions and value concepts of functional business valuation theory.

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9

Peresichnyi, Mykhailo, and Svitlana Peresichna. "Culinary Products Competitiveness with Functional Purpose." Restaurant and Hotel Consulting. Innovations 2, no. 1 (2019): 84–93. https://doi.org/10.31866/2616-7468.2.1.2019.170414.

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Relevance. Under market conditions, product competitiveness is a dynamic phenomenon. Originality and uniqueness of production can increase its competitiveness, and with the help of patenting to protect and extend. The production of health food products, including cereal dishes, which ensure the stability of the physical, people’s physiological and metabolic conditions, it is recognized as a promising and relevant direction of the domestic restaurant industry development. The harmonious combination of high taste, nutritional value and therapeutic and prophylactic orientation provides

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10

Lemishovska, O. "Functional Purpose and Approaches to Building Account Plans in the Historical Retrospective." Economics, Entrepreneurship, Management 4, no. 2 (2017): 23–28. http://dx.doi.org/10.23939/eem2017.02.023.

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11

Ditrikh, I., N. Ilchuck, and P. Yefymovych. "FISH AND VEGETABLE SCHITZEL FOR FUNCTIONAL PURPOSE." Scientific Works of National University of Food Technologies 24, no. 6 (2018): 202–10. http://dx.doi.org/10.24263/2225-2924-2018-24-6-25.

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12

Ulozhynоva, M. Y., and Y. S. Usenia. "CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES." Food Industry: Science and Technology 14, no. 1(51) (2020): 93–100. http://dx.doi.org/10.47612/2073-4794-2021-14-1(51)-93-100.

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Анотація:

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes w

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13

Ulozhynоva, M. Y., and Y. S. Usenia. "CONSUMER PREFERENCES OF FUNCTIONAL PURPOSE FOOD CONCENTRATES." Food Industry: Science and Technology 14, no. 1(51) (2020): 93–100. http://dx.doi.org/10.47612/10.47612/2073-4794-2021-14-1(51)-93-100.

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Анотація:

Nutrition is one of the main determinants of human health. Functional foods can help reduce the risk of disease. The development of new types of functional food concentrates, which will be competitive both in the domestic and foreign markets, should be based on consumer preferences. The article presents a marketing research of consumer preferences for functional food concentrates. The research was carried out in the form of a sociological survey. The target audience was determined, the issues of «healthy nutrition» and the reasons for refusing to use food concentrates for functional purposes w

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14

Tsobkallo, Ekaterina S., Olga A. Moskalyuk, and Anna S. Stepashkina. "FUNCTIONAL COMPOSITE POLYMER MATERIALS FOR ELECTRICAL PURPOSE." Bulletin of the Saint Petersburg State Institute of Technology (Technical University) 52 (2020): 28–35. http://dx.doi.org/10.36807/1998-9849-2020-52-78-28-35.

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15

Laming, Gregory J., Volker Termath, and Nicholas C. Handy. "A general purpose exchange‐correlation energy functional." Journal of Chemical Physics 99, no. 11 (1993): 8765–73. http://dx.doi.org/10.1063/1.465598.

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16

Golovtsova, Irina G., Aleksandra V. Titova, and Artem G. Sheikin. "TERRITORIAL INNOVATION MODELS’ CLASSIFICATION BY FUNCTIONAL PURPOSE." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 7/3, no. 139 (2023): 62–76. http://dx.doi.org/10.36871/ek.up.p.r.2023.07.03.008.

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Анотація:

The use of territorial innovation models (TIMs) to intensify innovation processes in the region and improve the social and economic efficiency of its functioning, popular at the end of the 20th century, is subject to numerous doubts at the beginning of the 21st. The proof of the inconsistency of the hypothesis about the existence of an ideal model for the development of the region led, on the one hand, to the realization of the need to customize TIMs, on the other hand, to the denial of the prevalence of the role of endogenous factors in the successful development of the region. The article ex

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17

Feshchenko, Valentina, Olesya Nikonets, Svetlana Komarova, Natalia Klimovtsova, and Yulia Ereschenko. "Technology of apple desserts for functional purpose." E3S Web of Conferences 510 (2024): 02004. http://dx.doi.org/10.1051/e3sconf/202451002004.

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The article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour. Organoleptic, technological and physicochemical studies have been carried out, which proved the feasibility of using fructose and quinoa flour. In the process of technological developments, taking into account organoleptic evaluation, a prototype was selected and the technology of apple mousse with fructose and quinoa flour was developed. Technological developments were carried out to replace semolina with quinoa flour. It was introduced in

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18

Valko, M., O. Stoyanova, K. Zubkova, and S. Bobyr. "Development of a new type of functional products for functional purpose." Proceedings of the Tavria State agrotechnological university 21, no. 1 (2021): 182–90. http://dx.doi.org/10.31388/2078-0877-2021-21-1-182-190.

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19

Luchko, Oksana. "Inspection in criminal pretrial proceeding: functional-legal purpose." Entrepreneurship, Economy and Law, no. 12 (2020): 231–36. http://dx.doi.org/10.32849/2663-5313/2020.12.40.

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20

Lambutska, T. O. "PRESIDENT IN JURY COURT: ROLE AND FUNCTIONAL PURPOSE." Comparative-analytical law, no. 6 (2019): 465–68. http://dx.doi.org/10.32782/2524-0390/2019.6.117.

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21

Elizarova, Yu A., and A. I. Zakharov. "High-temperature protective coatings of the functional purpose." NOVYE OGNEUPORY (NEW REFRACTORIES), no. 10 (February 18, 2021): 52–60. http://dx.doi.org/10.17073/1683-4518-2020-10-52-60.

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Приведен обзор современных разработок в области создания простых и сложных защитных высокотемпературных покрытий различных типа и структур для летательных аппаратов. Представлен ряд покрытий, работающих при температурах вплоть до 1200÷3000 ˚C в условиях воздействия агрессивных сред.

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22

Degtyarev, M. V. "Functional purpose and essential features of meta-regulation." Право и государство: теория и практика, no. 8 (2022): 172–75. http://dx.doi.org/10.47643/1815-1337_2022_8_172.

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23

Bazhay-Zhezherun, Svitlana, Galyna Simakhina, Ludmyla Bereza-Kindzerska, and Nataliia Naumenko. "Qualitative indicators of grain flakes of functional purpose." Ukrainian Food Journal 8, no. 1 (2019): 7–17. http://dx.doi.org/10.24263/2304-974x-2019-8-1-3.

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24

Serikov, Yu B. "CONCERNING THE FUNCTIONAL PURPOSE OF SO-CALLED HARPOONS." VESTNIK ARHEOLOGII, ANTROPOLOGII I ETNOGRAFII, no. 1(44) (2019): 54–63. http://dx.doi.org/10.20874/2071-0437-2019-44-1-054-063.

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25

McCann, Jane. "Design Fit for Purpose: Sustainable Functional Clothing Development." International Journal of Designed Objects 6, no. 1 (2013): 1–16. http://dx.doi.org/10.18848/2325-1379/cgp/v06i01/38678.

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26

W. Jefford, Charles, Jean-Claude Rossier, and John Boukouvalas. "1,2,4-Trioxanes as Masked, Dual Purpose, Functional Groups." HETEROCYCLES 28, no. 2 (1989): 673. http://dx.doi.org/10.3987/com-88-s112.

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27

Pham, Chi L. L., Ann H. Kwan, and Margaret Sunde. "Functional amyloid: widespread in Nature, diverse in purpose." Essays in Biochemistry 56 (August 18, 2014): 207–19. http://dx.doi.org/10.1042/bse0560207.

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Amyloids are insoluble fibrillar protein deposits with an underlying cross-β structure initially discovered in the context of human diseases. However, it is now clear that the same fibrillar structure is used by many organisms, from bacteria to humans, in order to achieve a diverse range of biological functions. These functions include structure and protection (e.g. curli and chorion proteins, and insect and spider silk proteins), aiding interface transitions and cell–cell recognition (e.g. chaplins, rodlins and hydrophobins), protein control and storage (e.g. Microcin E492, modulins and PMEL)

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28

Markovych, Khrystyna. "Legal ideology functional purpose: theoretical and legal analysis." Visnik Nacional’nogo universitetu «Lvivska politehnika». Seria: Uridicni nauki 2017, no. 865 (2017): 108–15. http://dx.doi.org/10.23939/law2017.865.108.

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29

Topping, Mike. "Flexibot – a multi‐functional general purpose service robot." Industrial Robot: An International Journal 28, no. 5 (2001): 395–401. http://dx.doi.org/10.1108/01439910110401466.

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30

Bobrovnyk, Svitlana. "FUNCTIONAL PURPOSE OF GENERAL THEORETICAL SCIENCE: PARADIGM CHANGES." Bulletin of Taras Shevchenko National University of Kyiv. Legal Studies, no. 123 (2022): 7–11. http://dx.doi.org/10.17721/1728-2195/2022/4.123-1.

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Анотація:

The aim of the publication is to clarify the role and meaning of the functions of general theoretical science. In the process of achieving this aim, it has been applied a system of philosophical approaches to knowledge, principles, general scientific and special scientific research methods. It has been noted that changes in the functional purpose of the theory are due to changes in the perception of the subject field of the theory and the dependence of the cognitive process on the system of subjective and objective factors. It has been singled out such as the level of development of society; f

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31

Sölkner, J., J. Miesenberger, A. Willam, C. Fuerst, and R. Baumung. "Total merit indices in dual purpose cattle." Archives Animal Breeding 43, no. 6 (2000): 597–608. http://dx.doi.org/10.5194/aab-43-597-2000.

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Abstract. The economic efficiency of dual purpose cattle is influenced by a large number of traits which may be classified in groups of dairy, beef and functional traits. The combination of estimated breeding values for single traits in a total merit index, as long practised in some Scandinavian countries, is currently being implemented in a number of Central European states. Economic values for populations of dual purpose cattle in Austria derived from a deterministic herd model are presented. Traits in the dairy group are fat and protein yield; beef traits are daily gain, dressing percentage

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32

Dzotsenidze, T. D., A. G. Levshin, N. Ye Yevtyushenkov, M. A. Kozlovskaya, and A. Ye Myagkov. "The functional purpose of vehicles for the rural settlements." Traktory i sel hozmashiny 79, no. 4 (2012): 8–11. http://dx.doi.org/10.17816/0321-4443-69342.

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The problem of transport supply of agro-industrial complex is investigated. The urgency of development of new agricultural vehicles is grounded. Technical and technological requirements to them and composition of a new line of vehicles are also given.

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33

Reznichenko, I. Y., A. M. Chistyakov, T. V. Renzyaeva, and A. O. Renzyaeva. "Development of recipes flour confectionery products of functional purpose." Khleboproducty, no. 6 (2019): 40–43. http://dx.doi.org/10.32462/0235-2508-2019-28-6-40-43.

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34

Markevych, Ihor. "FUNCTIONAL PURPOSE OF PERMITTED ACTIVITY: REGULATORY AND LEGAL ASPECT." Journal of Kyiv Institute of Intellectual Property and Law, no. 5 (2024): 27–32. http://dx.doi.org/10.32782/chasopyskiivp/2024-5-5.

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35

Колпакова, В. В., Д. С. Куликов, В. А. Гулакова, Р. В. Уланова, and В. В. Бессонов. "Fermented milk product for functional purpose with peas concentrate." Food processing industry, no. 6 (May 31, 2024): 126–32. http://dx.doi.org/10.52653/ppi.2024.6.6.026.

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Анотація:

Пищевые продукты функционального назначения предназначаются для коррекции рациона питания людей различных возрастных групп. Для этих целей выпускаются молочные изделия, однако расширение их ассортимента остается важнейшей задачей как для производителей, так и для исследователей. Актуальность данного направления вызывает необходимость более полного использования потенциала как зерновых культур, так и зернобобовых, в частности гороха, с использованием которого и в России, и за рубежом в последние годы активизировались работы по производству пищевых белковых препаратов. Целью данной работы явилас

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36

Gentile, Alessandra, Lorenza D’Alessandro, and Enzo Medico. "Gene Trapping: a Multi-Purpose Tool for Functional Genomics." Biotechnology and Genetic Engineering Reviews 20, no. 1 (2003): 77–100. http://dx.doi.org/10.1080/02648725.2003.10648038.

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37

Van Klinken-Rijneveld, Liesbeth. "On the Purpose of Section Headings: A Functional Approach." Bible Translator 58, no. 4 (2007): 191–200. http://dx.doi.org/10.1177/026009350705800406.

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38

Pronina, Yu G., E. Ch Bazylkhanova, Zh S. Nabieva, and A. I. Samadun. "Research of the nutritional value of functional purpose marshmallows." Journal of Almaty Technological University 143, no. 1 (2024): 26–31. http://dx.doi.org/10.48184/2304-568x-2024-1-26-31.

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Анотація:

This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B

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39

Askehave, Inger. "Communicative Purpose as Genre Determinant." HERMES - Journal of Language and Communication in Business 12, no. 23 (2017): 13. http://dx.doi.org/10.7146/hjlcb.v12i23.25545.

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Анотація:

Through the years researchers and LSP teachers alike have used various parameters for classifying texts. This article sets out to discuss the notion of ‘communicative purpose’ as a means for classifying text. It points to some of the difficulties associated with the functional approaches to genre classification in general and the notion of “commu-nicative purpose” in particular.

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40

KRAVCHENKO, M.F., V.A. PIDDUBNIY, and I.R. LOSHENIUK. "Scientific and practical bases of designing food products of functional purpose." Market Relations Development in Ukraine №12(247)2021 144 (February 15, 2022): 68–72. https://doi.org/10.5281/zenodo.6090154.

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The subject of the study methodologies for modeling the composition and technology of products based on functional ingredients of plant origin. The purpose of the article to optimize the composition, to provide health, therapeutic and prophylactic properties to products made on the basis of model functional compositions of food additives of natural origin. Methodology of work the modeling is based on the principle of food combinatorics, which consists in a reasonable quantitative selection of basic raw materials and food additives, the process of optimizing the composition of model functional

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41

Fedosenko, T. V., L. K. Patsyuk, E. A. Medvedeva, and T. V. Nariniants. "PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE." Vegetable crops of Russia, no. 6 (December 10, 2018): 63–69. http://dx.doi.org/10.18619/2072-9146-2018-6-63-69.

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To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic characteristics, experimental samples were made and their physico-chemical and organoleptic characteristics were determined. At the same time, when developing the formulations of the selected range of functional foods, it is necessary to proceed from the requirements of GOST R 52349-2005 "functional Foods" from which it follows that each portion of the f

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Hetmanets, V. N., and N. N. Lantseva. "DEVELOPMENT OF THE RECIPE OF THE CHEESE OF FUNCTIONAL PURPOSE." Innovations and Food Safety, no. 4 (June 30, 2020): 11–23. http://dx.doi.org/10.31677/2311-0651-2019-26-4-11-23.

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For the first time, the company Experimental Cheese-Making Plant LLC, the city of Barnaul, Altai Territory, developed a recipe for the production of functional cottage cheese, taking into account organoleptic, physico-chemical indicators and the shelf life of the finished product. The results of marketing research and respondents’ answers about the possibility of fortification of food products, in particular dairy products, showed the feasibility of developing recipes for functional cottage cheese. It was established that for its production it is advisable to use cottage cheese obtained by the

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Todorkhoeva, Tuyana B., Oksana Yu Davydova, and Evgenia A. Batoeva. "COMPLEX ASSESSMENT OF LAWN GRASS STAND OF DIFFERENT FUNCTIONAL PURPOSE." Bulletin of KSAU, no. 11 (2020): 11–17. http://dx.doi.org/10.36718/1819-4036-2020-11-11-17.

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Beliakova, Natallia Iosifovna, Valery Vikentievich Shylau, and Anna Alexandrovna Zhurnia. "ACHIEVEMENTS AND PROSPECTS FOR FUNCTIONAL AND SPECIAL PURPOSE PRODUCTS DEVELOPMENT." Food Industry: Science and Technology 14, no. 2(52) (2021): 30–36. http://dx.doi.org/10.47612/2073-4794-2021-14-2(52)-30-36.

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The most significant nutritional problems of modern man are the reduction of the need for energy, and, therefore, for food. This is due to low physical activity, as well as insufficient intake of vitamins, minerals and other biologically active substances into the body. In this regard, the creation of functional and specialized food products that allow eliminating the observed deficit and providing the diet with a sufficient amount of effective ingredients that contribute to improving the functioning of the body is acquiring particular relevance. The article presents the main achie

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Pohrishchuk, Halyna B., and Ruslan Ye Voloshchuk. "Content and Functional Purpose of the Duty in Modern Conditions." Scientific Bulletin of Mukachevo State University. Series «Economics» 8, no. 3 (2021): 123–33. http://dx.doi.org/10.52566/msu-econ.8(3).2021.123-133.

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The duty as a source of budget formation and a regulator of foreign trade activity contributes to improving the macroeconomic situation and the state's entry into the international trade community. Therefore, the study of the essence and functional purpose of the duty becomes particularly relevant since it makes it possible to increase the efficiency of its functioning in modern conditions. The purpose of the study is to consider the tax and foreign trade nature of the duty, establish its essence and specific characteristics, identify the main functions and substantiate changes in the roles of

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Honcharuk, Olga. "Functional purpose of leisure-time activities for primary school children." Pedagogìčnij časopis Volinì 4(11), no. 2018 (2018): 178–83. http://dx.doi.org/10.29038/2415-8143-2018-04-178-183.

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Агунова, Лариса Владимировна. "Optimization of fatty composition of liver pate of functional purpose." Technology audit and production reserves 2, no. 4(22) (2015): 29. http://dx.doi.org/10.15587/2312-8372.2015.40509.

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Galazova, Marina. "AN ASSESSMENT OF THE FUNCTIONAL PURPOSE OF AN ORGANIZATION'S ASSETS." Bulletin of the South Ural State University series "Economics and Management" 18, no. 3 (2024): 72–78. http://dx.doi.org/10.14529/em240305.

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This article develops tools for assessing the functional purpose of an organization’s as-sets. It assumes the distribution of financial indicators characterizing the functional role of assets by phases of the economic cycle, taking into account the professional judgment of specialists. The assess-ment of assets is a key element in the financial management of an enterprise, especially in an unstable economic cycle. The hypothesis of the study is based on determining the expediency in assessing the purpose of assets to choose indicators characterizing the financial condition of organizations in

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Elagin, V., and V. Nikolaev. "FUNCTIONAL PURPOSE OF THE LOAD BALANCER IN CLOUD MICROSERVICE ARCHITECTURES." Telecom IT 8, no. 1 (2020): 67–75. http://dx.doi.org/10.31854/2307-1303-2020-8-1-67-75.

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Scalability is a fundamental characteristic of any cloud-based microservice architecture. In the modern world, any service that is designed to provide services to a wide number of consumers should be characterized by good scalability and fast response speed. Potential users will never want to suffer constant errors, lost requests, denial of service, and other problems associated with a lack of service performance. Research subject: load balancing system in query processing and interaction within the cloud microservice architecture. Method: implementing additional elements in the cloud microser

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Tyshchenko, V. I., and N. V. Bozhko. "USE OF PHYTOEXTRACTS FOR FORTIFICATION OF FUNCTIONAL PURPOSE SOFT BEVERAGES." Bulletin of Uman National University of Horticulture, no. 1 (2023): 123–27. http://dx.doi.org/10.32782/2310-0478-2023-1-123-127.

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