Development of a bread recipe with added french willow infusion | Lopayeva | New Technologies

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

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Lopayeva N.L., Smirnova E.S., Razhina E.V., Stakheeva L.M., Galushina P.S., Khairova I.M. Development of a bread recipe with added french willow infusion. New Technologies. 2024;20(3):50-60. (In Russ.) https://doi.org/10.47370/2072-0920-2024-20-3-50-60

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

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About the Authors

N. L. Lopayeva
Ural State Agrarian University
Russian Federation

Nadezhda L. Lopayeva, PhD (Biol.), Associate Professor, the Department of Biotechnology and Food Products

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

E. S. Smirnova
Ural State Agrarian University
Russian Federation

Ekaterina S. Smirnova, PhD (Agricult.), Associate Professor, the Department of Biotechnology and Food Products

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

E. V. Razhina
Ural State Agrarian University
Russian Federation

Eva V. Razhina, PhD (Biol.), Associate Professor, the Department of Biotechnology and Food Products

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

L. M. Stakheeva
Ural State Agrarian University
Russian Federation

Lyubov M. Stakheeva, PhD (Econ.), the Department of Accounting and Auditing

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

P. S. Galushina
Ural State Agrarian University
Russian Federation

Polina S. Galushina, Senior Lecturer, the Department of Biotechnology and Food Products

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

I. M. Khairova
Ural State Agrarian University
Russian Federation

Inna M. Khairova, Senior Lecturer, the Department of Surgery, Obstetrics and Microbiology

620075, the Sverdlovsk Region, Yekaterinburg, 42 Karl Liebknecht St.

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