Open AccessDevelopment of technology for bakery products of functional purpose using non-traditional raw materials
Author(s) -
Е. А. Соловьева,
Д. А. Сьянов
Publication year - 2017
Publication title -
vestnik voronežskogo gosudarstvennogo universiteta inženernyh tehnologij
Language(s) - English
Resource type - Journals
eISSN - 2310-1202
pISSN - 2226-910X
DOI - 10.20914/2310-1202-2017-3-104-108
Subject(s) - functional food , food science , fortified food , population , microbiology and biotechnology , synbiotics , food products , health benefits , dietary fiber , medicine , biology , environmental health , fortification , traditional medicine , probiotic , genetics , bacteria