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Issue
Title
Authors
No 4 (2011)
Influence of Activation of the Pressed Baking Yeast on Properties of the Dough and Bread Quality
Fedotova Z.A.
No 4 (2014)
THE INFLUENCE OF THE STORAGE CONDITIONS AND DURATION FOR THE WHEAT FLOUR QUALITY
Zhuravlev A.P.
PDF
(Rus)
No 4 (2013)
FENUGREEK HAY SEEDS POWDER APPLICATION IN PRODUCTION OF BREAD FROM THE WHEAT BAKING FLOUR
Krutyaeva E.V.
PDF
(Rus)
No 4 (2013)
EFFECT OF DIFFERENT PACKAGING MATERIALS ON CONSUMER PROPERTIES OF PREMIUM WHEAT FLOUR BREAD
Alekseyeva M.M., Pashkova E.U.
PDF
(Rus)
No 4 (2012)
SW F Influence for technological and baking properties of wheat flour
Romadina U.A.
No 4 (2012)
Influence of Amarant Flour for Iodine Contents in Formed Bread from the First Sort Wheat Flour
Krutyaeva E.V.
No 4 (2011)
Effect of fruit filling on the basis of apple sauce for wheat flour high grad bread quality
Kspoyan I.S.
No 1 (2012)
Galega Orientalis in Ducks Diet.
Latypov R.F., Khaziakhmetov F.S.
No 4 (2011)
The Test Preparation Mass Influence for the Content of Iodine in Bread with the Addition of Iodized Proteins «Joddar» from Rye Flour and Mixture of Rye and Wheat Flour of the First Grade
Krutyaeva E.V.
No 1 (2012)
Influence of New High-Protein Fodder Additives for Efficiency, Safety, and Biochemical Blood Properties of Pigs Young Growth.
Nekrasov R.V., Nikiforova T.J., Chabaev M.G., Naumenko P.A.
No 4 (2011)
The use of refined products in the production of buckwheat cooked sausages
Sysoev V.N.
No 4 (2014)
MALTOSE MOLASSES INFLUENCE FOR THE QUALITY OF BREAD FROM HIGHER BAKERY WHEAT FLOUR AND FIRST GRADE MIXTUR
Alekseeva M.M., Pashkovа E.Y.
PDF
(Rus)
1 - 12 of 12 Items

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