THE STUDY OF CHANGES IN CARBOHYDRATE COMPLEX OF CEREALS PRODUCED BY ULTRASONIC TECHNOLOGY, AND THE MARKET DEMAND ASSESSMENT OF ENRICHED CEREALS FOR QUICK COOKING
Abstract and keywords
Abstract (English):
The assessment results of consumer preferences for cereal products are presented in the article. The changes in the carbohydrate complex of pearl-barley and oat cereals for quick cooking produced with the help of ultrasonic technologies are investigated.

Keywords:
functional cereal products, cereal enrichment, carbohydrate complex, ultrasonic processing
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References

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