Assessment of Functional Properties and Safety Indicators of Amaranth Flour Grain Bread

by Nadezhda N. Alekhina, Elena I. Ponomareva, Irina M. Zharkova, Andrej V. Grebenshchikov
Published 2021-06-01

Assessment of the bioavailability of minerals and antioxidant activity of the grain bread in the in vivo experiment

by Nadezhda N. Alekhina, Elena I. Ponomareva, Irina M. Zharkova, Andrey V. Grebenshchikov
Published 2018-11-01

Economic effect of innovative flour-based functional foods production

by Vladimir G. Lobanov, Yuliya I. Slepokurova, Irina M. Zharkova, Tatʹyana N. Koleva, Yuriy F. Roslyakov, Ana P. Krasteva
Published 2018-12-01