%0 Journal Article
%T POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
%A Usenko, N..
%A Khlestkina, E..
%A Asavasanti, S..
%A Gordeeva, E..
%A Yudina, R..
%A Otmakhova, Y..
%K Enriched food products, bioflavonoids, anthocyanins, food market, cereals, flour confectionery, nutritional value
%J Foods and Raw Materials
%D 2018
%N 6
%P 7
%I Kemerovo State University