@misc{Hovhannisyan_N._G._Developing,
 author={Hovhannisyan, N. G. and Manukyan, A. H.},
 address={Երևան},
 howpublished={online},
 publisher={ՀԱԱՀ հիմնադրամ},
 abstract={The aim of the current research is to produce new chocolate products with some amount of vitamin content. At the same time, a more cost-effective raw material has been used as a leguminous mass, namely apricot kernel, which usually serves as a secondary raw material in the juice production. The technology of functional milk chocolate production has been developed based on the sprouted apricot kernel, which is a source for B1, B2 vitamins. The developed technology can be easily introduced in the production and will promote the development of national chocolate industry.},
 title={Developing a New Recipe for Milk Chocolate},
 type={Հոդված},
 keywords={Food Science and Technology},
}