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Tetiana Yehorenko

National Technical University «Kharkiv Polytechnic Institute»

Kyrpychova str., 2

Kharkiv, 61002

Ukraine

  • National Technical University «Kharkiv Polytechnic Institute»

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Revealing the Features of the Composition of the Walnut Shell From the Point of View of the Possibility of Its Use in the Food Industry

Eastern-European Journal of Enterprise Technologies, 1 (11 (115)), 49–55, 2022. doi: https://doi.org/10.15587/1729-4061.2022.252315
Number of pages: 7 Posted: 29 Apr 2022
Tetiana Yehorenko, Marzhan Kizatova, Madina Sultanova, Alibek Baikenov, Aigerim Saduakas and Nurtore Akzhanov
National Technical University «Kharkiv Polytechnic Institute», Astana branch of “Kazakh research Institute of processing and food industry” LLP, Astana branch of “Kazakh research Institute of processing and food industry” LLP, Astana branch of “Kazakh research Institute of processing and food industry” LLP, Astana branch of “Kazakh research Institute of processing and food industry” LLP and Astana branch of “Kazakh research Institute of processing and food industry” LLP
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Abstract:

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walnut shell, physicochemical properties, phenolic acids, functional products, food additive, soft drink