POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
At present, there are a number of high-tech trends in the development of food raw materials in the world market, the future nutritional value and composition of which can be laid even at the stage of breeding a variety, as a result of production of which the raw materials will be obtained containing...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2018-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/files/archive/11/15.pdf |