SPROUTED WHOLE WHEAT GRAIN AS A FOOD CONSTITUENT IN FOOD TECHNOLOGY-Reference-Cited by-同舟云学术

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SPROUTED WHOLE WHEAT GRAIN AS A FOOD CONSTITUENT IN FOOD TECHNOLOGY

Published:2019 Issue:3 Volume:7 Page:23-30
ISSN:2310-2748
Container-title:Bulletin of the South Ural State University Series Food and Biotechnology
language:
Short-container-title:FB

Author:

Naumenko Natalia V., ,Potoroko Irina Yu.,Velyamov Masimzhan T., ,

Publisher

FSAEIHE South Ural State University (National Research University)

Subject

General Medicine

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of galette technology using pectin concentrate and whole-ground flour from cereals;The Journal of Almaty Technological University;2024-06-17

2. Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products;Agrarian science;2024-04-25

3. Controlled germination of grain crops is an effective way to processing low-quality raw materials;Agrarian science;2023-07-30

4. Assessment of the bioavailability of flavonoids in herbal beverages with antioxidant properties;Agrarian science;2022-12-16

5. Development of a highly efficient ion-ozone cavitation technology for accelerated bread production;Scientific Reports;2021-09-27

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