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Possibilities of enriching food products with anthocyanins by using new forms of cereals

Research output: Contribution to journal › Article › peer-review

DOI

https://doi.org/10.21603/2308-4057-2018-1-128-135
Final published version

Natalia I. Usenko
Elena K. Khlestkina
Suvaluk Asavasanti
Elena I. Gordeeva
Rimma S. Yudina
Yulia S. Otmakhova

Original language	English
Pages (from-to)	128-135
Number of pages	8
Journal	Foods and Raw Materials
Volume	6
Issue number	1
DOIs	https://doi.org/10.21603/2308-4057-2018-1-128-135
Publication status	Published - 1 Jan 2018

OECD FOS+WOS

Research areas

Anthocyanins, Bioflavonoids, Cereals, Enriched food products, Flour confectionery, Food market, Nutritional value

ID: 18659069