COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS
The article presents the results of assessing the competitive potential of enriched functional bakery products. Developments in the field of creating functional enriched food products are a priority area that allows implementing the concept of healthy nutrition of the population of the Russian Feder...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2020-11-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/370 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|