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Publications by Natalia V. Naumenko
The Use of Activated Water and Combined Herbal Supplement on the Basis of Stevioside and Fucoidan in Bread Baking Technology
Bulletin of the South Ural State University Series Food and Biotechnology
The Effect of Ultra Low Concentrations of Some Biologically Active Substances on the Aerobic Respiration
CellBio
Grain Aflatoxins and Ways to Minimize Risks of Their Accumulation
Bulletin of the South Ural State University Series Food and Biotechnology
Sprouted Whole Wheat Grain as a Food Constituent in Food Technology
Bulletin of the South Ural State University Series Food and Biotechnology
Related publications
Use of Combined Herbal Supplement on the Basis of Stevioside and Fucoidan in Technology of Bakery Products
Bulletin of the South Ural State University. Series Food and Biotechnology
Effect of Reducing Agents and Baking Procedure on the Residual Bromate in Bread (The Study of Bromate Residues in Bread Part 1)
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Composition and Technology Development of Combined Gel With Herbal Extracts
Upravlìnnâ, ekonomìka ta zabezpečennâ âkostì v farmacìï
Impact of Wheat Grain Selenium Content Variation on Milling and Bread Baking
Cereal Chemistry
Organic Chemistry
Food Science
White Bread Bio-Politics: Purity, Health, and the Triumph of Industrial Baking
Cultural Geographies
Planning
Development
Geography
Cultural Studies
Environmental Science
Impact of Humidified Baking on Crust and Crumb Properties of Open Bread During Storage
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Bioactive Ingredients During Mini-Bread Baking
On Technology of Combined Use of Small Satellites
Sovremennye Problemy Distantsionnogo Zondirovaniya Zemli iz Kosmosa
Computer Networks
Computer Science Applications
Computers in Earth Sciences
Communications
A Study on Bifidobacterium Lactis Bb12 Viability in Bread During Baking
Journal of Food Engineering
Food Science
