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N Naumenko
N Naumenko
South Ural State University
Chemistry
Particle size
Raw material
Solubility
Nutrient bioavailability
3
Papers
5
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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.
2021
International journal of food science
N Naumenko
Irina Potoroko
Irina V. Kalinina
R. Fatkullin
Eva Ivanišová
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Perspectives of Using of Ultrasonic Cavitation in Water Treatment Technology for the Food Productions
2019
I. Kalinina
N Naumenko
R. Fatkullin
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Citations (2)
СОНОХИМИЧЕСКАЯ МИКРОНИЗАЦИЯ ДИГИДРОКВЕРЦЕТИНА ДЛЯ ПОВЫШЕНИЯ ЕГО БИОДОСТУПНОСТИ В СОСТАВЕ НАПИТКОВ ДЛЯ СПОРТИВНОГО ПИТАНИЯ
2018
Irina Potoroko
I. Kalinina
N Naumenko
R. Fatkullin
A Nenasheva
D.G. Uskova
Shirish H. Sonawane
Diana Ivanova
Masimzhan T. Velyamov
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Citations (2)
1