N. Laptenok, S. Pashuk, E. Tumar, Elena Shafranovskaya
{"title":"为孕妇和哺乳期妇女准备的新型烘焙产品","authors":"N. Laptenok, S. Pashuk, E. Tumar, Elena Shafranovskaya","doi":"10.29235/1818-9857-2021-11-69-74","DOIUrl":null,"url":null,"abstract":"The results of studies of the effect of new types of baked goods on the body of pregnant and non-pregnant rats. The study of hematological and biochemical parameters showed the quality and safety levels of the products used.","PeriodicalId":250051,"journal":{"name":"Science and Innovations","volume":"136 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"New types of bakery products for pregnant and lactating women\",\"authors\":\"N. Laptenok, S. Pashuk, E. Tumar, Elena Shafranovskaya\",\"doi\":\"10.29235/1818-9857-2021-11-69-74\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The results of studies of the effect of new types of baked goods on the body of pregnant and non-pregnant rats. The study of hematological and biochemical parameters showed the quality and safety levels of the products used.\",\"PeriodicalId\":250051,\"journal\":{\"name\":\"Science and Innovations\",\"volume\":\"136 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Science and Innovations\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.29235/1818-9857-2021-11-69-74\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Science and Innovations","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.29235/1818-9857-2021-11-69-74","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
New types of bakery products for pregnant and lactating women
The results of studies of the effect of new types of baked goods on the body of pregnant and non-pregnant rats. The study of hematological and biochemical parameters showed the quality and safety levels of the products used.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
