PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS
The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Odessa National Academy of Food Technologies
2018-12-01
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| Series: | Zernovì Produkti ì Kombìkorma |
| Subjects: | |
| Online Access: | http:////journals.onaft.edu.ua/index.php/gpmf/article/view/1191 |