Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Proceedings of the Voronezh State University of Engineering Technologies

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Kalinina I.V., Potoroko I.Y., Naumenko N.N., Malinin A.V., Tsaturov A.V., Fatkullin R.I. Investigation of the content of flavonoids in fortified bakery products obtained using ingredients of plant origin. Proceedings of the Voronezh State University of Engineering Technologies. 2019;81(2):114-118. (In Russ.) https://doi.org/10.20914/2310-1202-2019-2-114-118

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Popov V.N.

About the Authors

I. V. Kalinina
South Ural State University
Russian Federation

Cand. Sci. (Engin.), associate professor, food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia

I. Y. Potoroko
South Ural State University

Dr. Sci. (Engin.), professor, food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia

N. N. Naumenko
South Ural State University

Cand. Sci. (Engin.), associate professor, food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia

A. V. Malinin
South Ural State University

master student, food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia

A. V. Tsaturov
South Ural State University

master student, food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia

R. I. Fatkullin
South Ural State University

Cand. Sci. (Engin.), food and biotechnology department, Lenin Av., 76. Chelyabinsk, 454080, Russia