THE FORMATION COMPOUNDINGS OF FUNCTIONAL FOODS WITH DIETARY FIBERS
Using the methods of mathematical planning, multivariate optimization and accounting standards of the consumption the compoundings of meat have been developedfor the prevention disorders of the gastrointestinal tract, obesity and diet, rational amino acid composition and fill the shortage of dietary...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
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| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/860 |
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