%0 Journal Article
%T EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
%A Smertina, E..
%A Fedyanina, L..
%A Zinatyllina, C..
%A Lyah, V..
%K Bakery products, Eleutherococcus senticosus, adaptogens, quality, functional properties, animal-based studies
%J Food Processing: Techniques and Technology
%D 2014
%N 33
%P 4
%I Kemerovo State University