Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology | Sokol | New Technologies

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

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Sokol N.V., Sanzharovskaya N.S., Agayeva D.R. Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology. New Technologies. 2025;21(2):91-100. (In Russ.) https://doi.org/10.47370/2072-0920-2025-21-1-91-100

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

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About the Authors

N. V. Sokol
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation

Natalia V. Sokol, Dr Sci. (Eng.), Professor, Professor, the Department of Technology of Storage and Processing of Plant Products

350044, Krasnodar, Kalinin Street, Building 13

N. S. Sanzharovskaya
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation

Nadezhda S. Sanzharovskaya, PhD (Eng.), Associate Professor, the Department of Technology of Storage and Processing of Plant Products

350044, Krasnodar, Kalinin Street, Building 13

D. R. Agayeva
Kuban State Agrarian University named after I.T. Trubilin
Russian Federation

Dinara R. Agayeva, Master student, Faculty of Food Production and Biotechnology

350044, Krasnodar, Kalinin Street, Building 13

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