FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS

FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS

The article considers the problem of improving the range of confectionery from the standpoint of satisfaction of consumer demand in functional foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of functional confectionery is given. The ar...

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Bibliographic Details
Main Authors: Reznichenko I.Yu., Renzyaeva T.V., Tabatorovich A.N., Surkov I.V., Chistyakov A.M.
Format: Article
Language:English
Published: Kemerovo State University 2017-06-01
Series:Техника и технология пищевых производств
Subjects:
confectionery products
market
range
functional ingredients
consumer properties
Online Access:http://fptt.ru/stories/archive/45/22.pdf
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