Sea-buckthorn meal as the functional ingredient for the creation of the functional purpose products
Автор: Nikulina E.O., Ivanova G.V., Kolman O.Ya.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология продовольственных продуктов
Статья в выпуске: 10, 2015 года.
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The article is devoted to the research of the functional characteristics of the sea-buckthorn processing products (sea-buckthorn meal). The research results on the chemical composition, safety indicators, complex-forming properties of the fat-free sea-buckthorn meal are presented.
Fat-free sea-buckthorn meal, chemical composition, safety indicators, functional ingredient, complex-forming properties
Короткий адрес: https://sciup.org/14084027
IDR: 14084027
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