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Cited article:

Vegetable raw materials as a way to improve the quality of bakery products

N.V. Naumenko, A.A. Chaplina, R.I. Fatkullin, E.N. Skachkova, N.I. Fatkullina

BIO Web Conf., 108 (2024) 02010

Published online: 2024-05-15

DOI: https://doi.org/10.1051/bioconf/202410802010

This article has been cited by the following article(s):

Study of Changes in Antioxidant Activity, Microstructure, and Mineral Composition of Nadir Wheat Grain During Preparation for Whole Grain Bread Production

E. A. Kuznetsova, M. B. Rebezov, E. A. Kuznetsova and G. M. Nasrullaeva
Agrarian science (12) 166 (2024)
https://doi.org/10.32634/0869-8155-2024-389-12-166-172