THE USE OF FENUGREEK HAY AND CLOVER BLUE AS INGREDIENTS FOR PRODUCTION OF FUNCTIONAL FOOD PRODUCTS
The article gives a review about advantages of use of nonconventional vegetable raw materials, fenugreek hay and Greek as an ingredient for the production of functional food products. As a result of the analytical literature review to identify opportunities for the use of fenugreek on various kinds...
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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/1248 |
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