SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS
Production of foods for functional nutrition is one of the most perspective directions of development of food industry now. The goal of our research is scientific substantiation of technological approaches to obtaining combined functional foods prepared with the use of plant raw materials which grow...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2016-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/42/11.pdf |