THE ABOUT THE POSSIBILITY OF USING FIBER PREPARATIONS AS A FUNCTIONAL INGREDIENT

Presented are the results of research of technological properties of beet fiber preparations "Bio-fi Pro WR 400" and "Bio-fi Pro WR 100".

Saved in:

Bibliographic Details
Main Authors:	L. V. Abushahmanova, L. M. Zakharova
Format:	Article
Language:	Russian
Published:	North-Caucasus Federal University 2022-10-01
Series:	Современная наука и инновации
Subjects:	функциональный ингредиент клетчатка свекловичная клетчатка водосвязывающая способность жиросвязывающая способность functional ingredient dietary fiber beet fiber water binding capacity fat binding capacity
Online Access:	https://msi.elpub.ru/jour/article/view/618
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet