VIBURNUM FRUITS AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS

Authors

  • G.V. Shaburova Penza State Technological University
  • A.O. Pavlova Penza State Technological University

Keywords:

modification of recipes, viburnum, bakery products, flour confectionery

Abstract

An analysis of the works of domestic and foreign researchers is given, the results of scientific research on viburnum as a potential source of functional food ingredients in the technology of enriched and functional bakery and flour confectionery products, which are food products of mass consumption by the population of the Russian Federation, are systematized and summarized.

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Published

2021-09-10

Issue

Vol. 8 No. 3 (2021)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2021 G.V. Shaburova, A.O. Pavlova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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