| 期 |
标题 |
文件 |
| 编号 3 (2025) |
Influence of conditions of preparation of wheat grain wort and blackcurrant cake on yeast metabolism and alcoholic fermentation processes |
(Rus)
|
|
Serba E., Kryuchkova E., Rimareva L., Ignatova N., Overchenko M., Sokolova E.
|
| 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.
|
| 1 - 6 的 6 信息 |
|
