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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Magomedov G.O., Zatsepilina N.P., Zhuravlev A.A., Cheshinskii V.L. DEVELOPMENT OF A FUNCTIONAL PURPOSE WHIPPED BREAD WHOLE GRAIN WHEAT, RYE AND WHEAT BRAN. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(4):104-108. (In Russ.) https://doi.org/10.20914/2310-1202-2015-4-104-108

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

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Editor-in-Chief

Popov V.N.

About the Authors

G. O. Magomedov
Voronezh state university of engineering technologies
Russian Federation

Department of bread, confectionary, paste and grain processing technology, professor

N. P. Zatsepilina
Voronezh state university of engineering technologies
Russian Federation

Department of bread, confectionary, paste and grain processing technology, associate professor

A. A. Zhuravlev
Voronezh state university of engineering technologies
Russian Federation

Department of bread, confectionary, paste and grain processing technology, associate professor

V. L. Cheshinskii
Russian Union of the Baking Industry (Russian Food Company)
Russian Federation

President, chairman of the Board of directors