POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS-Reference-Cited by-同舟云学术

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POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS

Published:2018-06-20 Issue:1 Volume:6 Page:128-135
ISSN:2308-4057
Container-title:Foods and Raw materials
language:
Short-container-title:FRM

Author:

Usenko N.I.^ORCID, ,Khlestkina E.К.^ORCID,Asavasanti S.,Gordeeva E.I.^ORCID,Yudina R.S.,Otmakhova Y.S.^ORCID, , , , ,

Publisher

Kemerovo State University

Subject

Food Science

Link

http://jfrm.ru/files/archive/11/15.pdf

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1. The influence of secondary raw materials of grain processing on the rheological properties of the dough;The Journal of Almaty Technological University;2024-06-17

2. Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis;Foods and Raw Materials;2023-11-17

3. Grain color formation and analysis of correlated genes by metabolome and transcriptome in different wheat lines at maturity;Frontiers in Nutrition;2023-02-07

4. Physical, sensory and nutritional quality of anthocyanins rich pasta prepared using biofortified purple wheat;Annals of Phytomedicine: An International Journal;2022-07

5. Developing Germplasm and Promoting Consumption of Anthocyanin-Rich Grains for Health Benefits;Frontiers in Sustainable Food Systems;2022-04-25

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