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Publications by Anatolii A. Vytovtov
The Safety of Bakery Products: Acrylamide
Bulletin of the South Ural State University Series Food and Biotechnology
The Change of Lipid Peroxidation in Apples During the Storage Depending on the Coating
Bulletin of the South Ural State University Series Food and Biotechnology
Safety Problems of Bakery Products: Trans-Isomers of Fatty Acids
Bulletin of the South Ural State University Series Food and Biotechnology
Related publications
Modern Technologies of Specialized Bakery Products
Gerodietetic Bakery Products Enriched With Vitamin D
Scientific Works of National University of Food Technologies
Scientific Approach to the Creation of Bakery Products of High Functional Purpose
Scientific Works of National University of Food Technologies
Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and Other Bakery Products Using GC-MS/MS System
Journal of the Brazilian Chemical Society
Chemistry
Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products
Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
Forestry
Agronomy
Crop Science
Food Science
Justification of the Use of Bird Cherry Flour in Production of Bakery Products
Bulletin of the South Ural State University. Series Food and Biotechnology
Powdered Intermediate of Yacon as a Prebiotic Ingredient of Bakery Products
BIO Web of Conferences
Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
American Journal of Food Technology
Food Science
