TY  JOUR
TI  POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
KW  Enriched food products
KW  bioflavonoids
KW  anthocyanins
KW  food market
KW  cereals
KW  flour confectionery
KW  nutritional value
JO  Foods and Raw Materials
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
AU  , ..
PY  2018
IS  6
PB  Кемеровский государственный университет