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 |
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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 |
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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 |
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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 |
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Kutsenkova V., Nepovinnykh N., Andreeva L., Qingbin G. | |||
编号 1 (2019) | Development of an efficient technological scheme for processing graintriticale in bakery flour |
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Kandrokov R., Pankratov G. | |||
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