Sergatchyova E.S.

Work place:

St. Petersburg State University Low-Temperature and Food Technologies

E-mail: svidgy@mail.ru

Sergatchyova E.S. Study of the effect of nontraditional raw materials on half-finished bakery foods

The article was published in issue 3 of 2011

Shleykin A.G., Kabanov A.V. , Sergatchyova E.S., Soboleva E.V, POPOVA I.A. , Mamadjanzoda K. R. Thioldisulfid balance in baker’s yeast

The article was published in issue 2 of 2014

Soboleva E.V, Sergatchyova E.S., Ternovskoy G.V. Use of a probiotic yeast strain in technology of bread from wheat flour

The article was published in issue 4 of 2016

Soboleva E.V, Sergatchyova E.S., Smertina E.S., Fedyanina L.N., Lyakh V.A., Gladyshchuk O.S. The use of honeysuckle (Lonicera edulis) extract in baking technology

The article was published in issue 1 of 2018