I A Bakaeva

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Bread from the bioactivated grain of wheat differs in high content of dietary fibers, minerals and vitamins compared to traditional types of bread, but, despite this, it has low protein and lysine content. The aim of the study was the development of bread with the raised nutritional value from the bioactivated wheat grain by use of flour from cake of wheat(More)
The complete set of specific markers of hepatitis B has been identified, thus making it possible to evaluate the spread of this infection in family foci, as well as the intensity and dynamics of the epidemic process, under the conditions of prolonged observations. The study has shown that the spread of hepatitis B infection is determined by the presence of(More)
In the aricle there are considered the processing technologies for the improvement of the quality of leaven and sprouted wheat grain products, which being notable for unstable microflora need for the quality control and research of micro biological indices. The use of hop composition was established to give rise in the increase in the quality of the thick(More)
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