Algorithm for the development of enriched bakery products using food additives
The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food p...
Main Authors: | E. P. Viktorova, T. A. Shakhrai, E. V. Lisovaya, N. N. Kornen |
---|---|
Format: | Article |
Language: | Russian |
Published: |
Maykop State Technological University
2022-04-01
|
Series: | Новые технологии |
Subjects: | |
Online Access: | https://newtechology.mkgtu.ru/jour/article/view/560 |
Similar Items
-
COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS
by: E. P. Victorova, et al.
Published: (2020-11-01) -
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
by: Naumova N.L.
Published: (2015-03-01) -
Main trends of functional bakery products market development
by: T. A. Shakhray, et al.
Published: (2021-08-01) -
Bakery Product Enrichment with Phenolic Compounds as an Unexplored Strategy for the Control of the Maillard Reaction
by: Valentina Melini, et al.
Published: (2024-03-01) -
Current Situation and Trend Analysis of China’s Bakery Industry
by: Li LIN
Published: (2023-07-01)