COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS

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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...

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Bibliographic Details
Main Authors:	E. P. Victorova, O. V. Fedoseyeva, T. A. Shakhrai, N. N. Kornen
Format:	Article
Language:	Russian
Published:	Maykop State Technological University 2020-11-01
Series:	Новые технологии
Subjects:	competitive potential functional bakery products food supplement competitiveness indicator
Online Access:	https://newtechology.mkgtu.ru/jour/article/view/370
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