FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
The article considers the problem of improving the range of confectionery from the standpoint of satisfaction of consumer demand in functional foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of functional confectionery is given. The ar...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Kemerovo State University
2017-06-01
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| Series: | Техника и технология пищевых производств |
| Assuntos: | |
| Acceso en liña: | http://fptt.ru/stories/archive/45/22.pdf |
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