USE OF WILD-RAW RAW MATERIALS OF THE KR TO DEVELOP NEW FOOD PRODUCTS WITH INCREASED BIOLOGICAL VALUE

  • 1 Faculty of Technology - Kyrgyz State Technical University after I. Razzakov,
  • 2 School of Tourism and Hotel Management
  • 3 Kyrgyz Turkish Manas University, Kyrgyzstan
  • 4 HIT Япония

Abstract

The article discusses the problems of nutrition, the impact on the human body and the ways of nutrition correction through the development of new products with high biological value from wild-growing raw materials of Kyrgyzstan. The possibilities of using wild fruits and berries and their complex processing are shown.

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