Storage and processing
| 期 | 标题 | 文件 | |
| 编号 2 (2024) | Influence of parameters of the carbohydrate-amylase complex and protein content in grain on the baking quality of Winter Rye |
 (Rus) |
|
| Shabolkina E., Shevchenko S., Bisharev A., Anisimkina N. | |||
| 编号 3 (2024) | The influence of moisture content on extrusion modes and physicochemical parameters of extrudates with the addition of chokeberry pomace hydrolysate |
(Rus) |
|
| Sharikov A., Ivanov V., Amelyakina M., Sokolova E., Ionov V., Serba М. | |||
| 编号 6 (2019) | Investigation of terms for application of surface active substances in the manufacture of crystalline glucose |
(Rus) |
|
| Khvorova L., Andreev N., Lukin N. | |||
| 编号 4 (2019) | Textural properties of dough and sensory characteristics of bread enriched with crushed seeds of the safflower |
(Rus) |
|
| Kutsenkova V., Nepovinnykh N., Andreeva L., Qingbin G. | |||
| 编号 1 (2019) | Development of an efficient technological scheme for processing graintriticale in bakery flour |
(Rus) |
|
| Kandrokov R., Pankratov G. | |||
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