Author Page for Kuznetsova Elena Anatolievna

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ТЕХНОЛОГИЯ ХЛЕБА ИЗ ЗЕРНА TRITICUM DICOCCON (SCHRANK) С ПОВЫШЕННОЙ АНТИОКСИДАНТНОЙ АКТИВНОСТЬЮ (Technology of Bread From Grain Triticum Dicoccon (Schrank) With High Antioxidant Activity)

Технология и товароведение инновационных пищевых продуктов, № 5(52) 2018

Number of pages: 7 Posted: 01 Mar 2019

Kuznetsova Elena Anatolievna, Gunash Nasrullayeva, Shayapova Lyudmila Vasilyevna, Brindza Jan, Uchasov Dmitry Sergeevich, Gavrilina Vera Alexandrovna, Kuznetsova Elena Alexandrovna and Semenova Anastasia Alexandrovna

Oryol State University, Azerbaijan State University of Economics (UNEC), Oryol State University, Slovak University of Agriculture, Oryol State University, Oryol State University, Oryol State University and Oryol State University

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Kuznetsova Elena Anatolievna

Oryol State University

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Scholarly Papers (1)

ТЕХНОЛОГИЯ ХЛЕБА ИЗ ЗЕРНА TRITICUM DICOCCON (SCHRANK) С ПОВЫШЕННОЙ АНТИОКСИДАНТНОЙ АКТИВНОСТЬЮ (Technology of Bread From Grain Triticum Dicoccon (Schrank) With High Antioxidant Activity)

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