Study of the antioxidant properties of enriched bakery products | Fatkullin | Agrarian science

Agrarian science
Agrarnaâ nauka

ISSN 0869-8155 (Print)
ISSN 2686-701X (Online)

eng | рус

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Fatkullin R.I., Kalinina I.V., Naumenko N.V., Popova N.V., Naumenko E.E., Ivanisova E., Vasiliev A.K. Study of the antioxidant properties of enriched bakery products. Agrarian science. 2022;(9):167-172. (In Russ.) https://doi.org/10.32634/0869-8155-2022-362-9-167-172

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ISSN 0869-8155 (Print)
ISSN 2686-701X (Online)

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About the Authors

R. I. Fatkullin
South Ural State University
Russian Federation

Candidate of Technical Sciences, Associate Professor of the Department of Food and Biotechnology,

76 Lenin ave, Chelyabinsk, 454080

I. V. Kalinina
South Ural State University
Russian Federation

Doctor of Technical Sciences, Professor of the Department of Food and Biotechnology, Associate Professor,

76 Lenin ave, Chelyabinsk, 454080

N. V. Naumenko
South Ural State University
Russian Federation

Doctor of Technical Sciences, Associate Professor of the Department of Food and Biotechnology, Associate Professor,

76 Lenin ave, Chelyabinsk, 454080

N. V. Popova
South Ural State University
Russian Federation

Candidate of Technical Sciences, Associate Professor of the Department of Food and Biotechnology,

76 Lenin ave, Chelyabinsk, 454080

E. E. Naumenko
South Ural State University
Russian Federation

student,

76 Lenin ave, Chelyabinsk, 454080

E. Ivanisova
Slovak University of Agriculture
Slovakia

PhD, Associate Professor, Institute of Food Sciences,

2 Trieda Andreja Hlinku, Nitra, 94976,

A. K. Vasiliev
South Ural State University
Russian Federation

student,

76 Lenin ave, Chelyabinsk, 454080

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