Investigation of the content of flavonoids in fortified bakery products obtained using ingredients of plant origin
The article considers the possibility of using ingredients of plant origin in the production of enriched bakery products in order to increase the content of flavonoids in them, substances capable of improving the regulation of cellular metabolism and participate in protecting the human body from oxi...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Voronezh state university of engineering technologies
2019-11-01
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| Series: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Subjects: | |
| Online Access: | https://www.vestnik-vsuet.ru/vguit/article/view/2223 |