The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

by Natalia Naumenko, Irina Potoroko, Irina Kalinina, Rinat Fatkullin, Eva Ivanisova
Published 2021-01-01

Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers

by Rinat Fatkullin, Natalya Naumenko, Natalia Popova, Alena Ruskina, Irina Kalinina, Irina Potoroko
Published 2021-01-01