| Issue |
Title |
File |
| No 3 (2025) |
Influence of conditions of preparation of wheat grain wort and blackcurrant cake on yeast metabolism and alcoholic fermentation processes |
(Rus)
|
|
Serba E.M., Kryuchkova E.R., Rimareva L.V., Ignatova N.I., Overchenko M.B., Sokolova E.N.
|
| No 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.N., Shevchenko S.N., Bisharev A.A., Anisimkina N.V.
|
| No 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.Y., Ivanov V.V., Amelyakina M.V., Sokolova E.N., Ionov V.V., Serba М.М.
|
| No 6 (2019) |
Investigation of terms for application of surface active substances in the manufacture of crystalline glucose |
(Rus)
|
|
Khvorova L.S., Andreev N.R., Lukin N.D.
|
| No 4 (2019) |
Textural properties of dough and sensory characteristics of bread enriched with crushed seeds of the safflower |
(Rus)
|
|
Kutsenkova V.S., Nepovinnykh N.V., Andreeva L.V., Qingbin G.
|
| No 1 (2019) |
Development of an efficient technological scheme for processing graintriticale in bakery flour |
(Rus)
|
|
Kandrokov R.H., Pankratov G.N.
|
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