The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products | Filonova | New Technologies

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Filonova N.N., Marinina E.A., Sadygova M.K., Kondrashova A.V. The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products. New Technologies. 2022;18(2):87-98. https://doi.org/10.47370/2072-0920-2022-18-2-87-98

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ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

N. N. Filonova
Saratov State Pedagogical University named after N.I. Vavilov
Russian Federation

Nadezhda N. Filonova, postgraduate student of 4 years of study

1 Teatralnaya sq., Saratov, 410012

E. A. Marinina
Saratov State Pedagogical University named after N.I. Vavilov
Russian Federation

Ekaterina A. Marinina, 2-year postgraduate student

1 Teatralnaya sq., Saratov, 410012

M. K. Sadygova
Saratov State Pedagogical University named after N.I. Vavilov
Russian Federation

Madina K. Sadygova, Doctor of Technical Sciences, Professor of the Department of Food Technology

1 Teatralnaya sq., Saratov, 410012

A. V. Kondrashova
Saratov State Pedagogical University named after N.I. Vavilov
Russian Federation

Angela V. Kondrashova, Associate Professor in the specialty «Physical Chemistry»

1 Teatralnaya sq., Saratov, 410012

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