{"title":"利用谷物生产的副产品来生产预防糖尿病的产品","authors":"T. Nikiforova, S. Solovykh, G. Sidorenko, I. Khon","doi":"10.32462/0235-2508-2021-30-8-36-38","DOIUrl":null,"url":null,"abstract":"The article discusses issues related to the rational use of by-products of cereal production. A comparative characteristic of the chemical composition of by-products of cereal production is given. The ways of using secondary raw materials of cereal production in the production of products for the prevention of diabetes mellitus are outlined.","PeriodicalId":17839,"journal":{"name":"Khleboproducty","volume":"36 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Using by-products of cereal production in order to create products for the prevention of diabetes mellitus\",\"authors\":\"T. Nikiforova, S. Solovykh, G. Sidorenko, I. Khon\",\"doi\":\"10.32462/0235-2508-2021-30-8-36-38\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article discusses issues related to the rational use of by-products of cereal production. A comparative characteristic of the chemical composition of by-products of cereal production is given. The ways of using secondary raw materials of cereal production in the production of products for the prevention of diabetes mellitus are outlined.\",\"PeriodicalId\":17839,\"journal\":{\"name\":\"Khleboproducty\",\"volume\":\"36 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Khleboproducty\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.32462/0235-2508-2021-30-8-36-38\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Khleboproducty","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.32462/0235-2508-2021-30-8-36-38","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Using by-products of cereal production in order to create products for the prevention of diabetes mellitus
The article discusses issues related to the rational use of by-products of cereal production. A comparative characteristic of the chemical composition of by-products of cereal production is given. The ways of using secondary raw materials of cereal production in the production of products for the prevention of diabetes mellitus are outlined.
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