TY - JOUR AU - N.A. Gribova, L.G. Eliseeva, E.V. Zhirkova, D.S. Kokorina, Yu.D. Belkin, PY - 2020/02/27 Y2 - 2024/03/29 TI - Development of enriched bakery products with biologically active quinoa substances to ensure a healthy diet JF - International Journal of Control and Automation JA - IJCA VL - 13 IS - 1 SE - Articles DO - UR - http://sersc.org/journals/index.php/IJCA/article/view/5131 SP - 180 - 194 AB - Every third person in the world has a violation of the nutrition structure, a lack of physiologically active components of food, which leads to an increase in the level of nutritional diseases. There has arisen a need for the development of foods with a balanced content of the main functional ingredients. The development of an integrated approach to the enrichment of foodstuffs of mass consumption is a promising trend. ER -