Use of dandelion root in functional bread technology

A. P. Korolev; O. V. Feofilaktova; N. V. Zavorokhina; A. V. Tarasov

New Technologies
New technologies

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

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Korolev A.P., Feofilaktova O.V., Zavorokhina N.V., Tarasov A.V. Use of dandelion root in functional bread technology. New Technologies. 2023;19(4):103-110. (In Russ.) https://doi.org/10.47370/2072-0920-2023-19-4-103-110

This work is licensed under a Creative Commons Attribution 4.0 License.

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

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About the Authors

A. P. Korolev
FSBEI HE «Ural State University of Economics»
Russian Federation

Alexander P. Korolev, Graduate student

62/45 8 Marta/Narodnaya Volya Str., 620144

O. V. Feofilaktova
FSBEI HE «Ural State University of Economics»
Russian Federation

Olga V. Feofilaktova, PhD (Engineering), Associate Professor, the Department of Food Technology

62/45 8 Marta/Narodnaya Volya Str., 620144

N. V. Zavorokhina
FSBEI HE «Ural State University of Economics»
Russian Federation

Natalia V. Zavorokhina – Dr Sci. (Engineering), Associate Professor, Professor, the Department of Food Technology

62/45 8 Marta/Narodnaya Volya Str., 620144

A. V. Tarasov
FSBEI HE «Ural State University of Economics»
Russian Federation

Aleksey V. Tarasov, Junior Researcher, the Scientific and Innovation Center of Sensor Technologies

62/45 8 Marta/Narodnaya Volya Str., 620144

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