The carbohydrate content of food products most widely used in the Russian population (bread, pasta, and baked goods
Marchenkova, I.S.; Baturin, A.K.; Gapparov, M.M.
Voprosy Pitaniia 71(6): 26-29
2002
ISSN/ISBN: 0042-8833 PMID: 12522954 Document Number: 547794
The review of literature data on the structure of carbohydrates in local and imported bakery, macaroni and confectionary products is given. The role of separate components of carbohydrates in organism's vital activity is discussed.
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