Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids

por Fatkullin, Rinat, Kalinina, Irina, Naumenko, Natalya, Naumenko, Ekaterina
Publicado 2023

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

por Naumenko, Natalia, Potoroko, Irina, Kalinina, Irina, Fatkullin, Rinat, Ivanisova, Eva
Publicado 2021

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

por Fatkullin, Rinat, Naumenko, Natalya, Popova, Natalia, Ruskina, Alena, Kalinina, Irina, Potoroko, Irina
Publicado 2021