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1 |
Маслов А. В. , Мингалеева З. Ш., Ямашев Т. А., Старовойтова О. В. |
Effects of a Plant-Based Additive on the Properties of Flour and Dough during Fermentation
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53 |
2 |
2023 |
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2 |
Попов А. М., Плотников К. Б., Иванов П. П., Плотников И. Б., Попов Д. М., Плотникова И. О. |
Effect of Vibration on the Porosity and Strength of Instant Drink Granules
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52 |
1 |
2022 |
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3 |
Титоренко Е. Ю., Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е., Брескин Л. И., Сурков И. В., Астахова Н. В. |
Developing New Software for Functional Food Production
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51 |
4 |
2021 |
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4 |
Куракин М. С., Ожерельева А. В., Мотырева О. Г., Крапива Т. В. |
A New Approach to the Development of Food Products
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51 |
3 |
2021 |
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5 |
Макаров С. С., Родин С. А., Кузнецова И. Б., Чудецкий А. И., Цареградская С. Ю. |
Effect of Light on Rhizogenesis of Forest Berry Plants during Clonal Micropropagation
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51 |
3 |
2021 |
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6 |
Попов А. М., Плотников К. Б., Иванов П. П., Доня Д. В., Пачкин С. Г., Плотникова И. О. |
INSTANT DRINKS WITH AMARANTH FLOUR: SIMULATION OF MECHATRONIC SYSTEMS OF PRODUCTION
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50 |
2 |
2020 |
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7 |
Трофимова Н. Б., Ермолаева Е. О., Трофимов И. Е. |
Development of a Software Product for the Automation of Hazard Analysis and Critical Control Points in Food Production
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50 |
1 |
2020 |
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8 |
Плотников К. Б., Попов А. М., Плотников И. Б., Крюк Р. В., Руднев С. Д. |
Improving the Line of Instant Starch Soft Drinks
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50 |
1 |
2020 |
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9 |
Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. |
Optimization Formulation of Semi-Finished Sponge Cake
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50 |
1 |
2020 |
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10 |
Садовой В. В., Вобликова Т. В., Пермяков А. В. |
FATTY ACID COMPOSITION OF GOAT AND SHEEP MILK: TRANSFORMATION DURING YOGURT PRODUCTION
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49 |
4 |
2019 |
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11 |
Гиро Т. М., Зубов С. С., Яшин А. В., Гиро А. В., Преображенский В. А. |
Biomodification of Collagen-Containing By-Products by Enzymatic Hydrolysis
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49 |
2 |
2019 |
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12 |
Колпакова В. В., Уланова Р. В., Куликов Д. С., Гулакова В. А., Кадиева А. Т. |
Grain Composites with a Complementary Amino Acid Composition in Food and Fodder
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49 |
2 |
2019 |
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13 |
Буховец В. А., Ефимова Д. В., Давыдова Л. В. |
New Production Technology for Nutritionally Enhanced Bakery Products
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49 |
2 |
2019 |
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14 |
Россиева Д. В., Ермолаева Е. О., Трофимова Н. Б., Трофимов И. Е. |
DEVELOPMENT OF SOFTWARE PRODUCT TO SUPPORT THE PROCESS OF INTERNAL AUDIT OF A FOOD COMPANY
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46 |
3 |
2017 |
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15 |
Коньшина О. А., Зотов В. П., Жидкова Е. А., Дудинская Т. К. |
FORMATION OF HUMAN RESOURCES AND THEIR USE IN AGROINDUSTRIAL COMPLEX OF THE KEMEROVO REGION
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43 |
4 |
2016 |
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16 |
Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. |
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
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43 |
4 |
2016 |
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17 |
Ашмарова О. В., Федулова Е. А. |
AUTOMATED MANAGEMENT INFORMATION SYSTEMS AT FOOD ENTERPRISES
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41 |
2 |
2016 |
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18 |
Усенко Н. И., Яковлева Л. А., Отмахова Ю. С. |
INFORMATION ASYMMETRY AND CONSUMER BEHAVIOR IN THE MARKET OF DAIRY PRODUCTS
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41 |
2 |
2016 |
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19 |
Старовойтова К. В., Терещук Л. В. |
PROSPECTS OF DOMESTIC MICRO-INGREDIENTS PRODUCTION
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41 |
2 |
2016 |
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20 |
Безносов Ю. В., Ердакова В. П., Позняковский В. М. |
DEVELOPMENT OF SOFTWARE FOR EVALUATION OF DEFECT-FREE MANUFACTURE OF BAKERY PRODUCTS
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38 |
3 |
2015 |
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21 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
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34 |
3 |
2014 |
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22 |
Шабурова Г. В., Курочкин А. А., Курочкин А. А., Воронина П. К. |
BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS
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32 |
1 |
2014 |
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23 |
Глазунова О. А., Долганюк В. Ф., Астахова Л. А., Дроздова Т. М. |
OPTIMIZATION OF CULTIVATION CONDITIONS OF THE GLUCOSE ISOMERASE PRODUCER
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29 |
2 |
2013 |
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24 |
Просеков А. Ю., Бабич О. О., Солдатова Л. С. |
EXPERIENCE OF THE DEPARTMENT OF «BIONANOTECHNOLOGY» OF THE KEMEROVO INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY IN THE FIELD OF BIOTECHNOLOGY OF OBTAINING RECOMBINANT ENZYME PREPARATIONS
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26 |
3 |
2012 |
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25 |
Борисова Г. В., Бессонова О. В., Крупин А. В. |
TECHNOLOGY OF REMOVAL OF HISTIDINE BIOTRANSFORMATION PRODUCTS
FROM CASEIN HYDROLYSATES
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23 |
4 |
2011 |
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26 |
Короткая Е. В. |
Collodion Film Formation Technology and Properties
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21 |
2 |
2011 |
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27 |
Семенов А. Г. |
Evolution of gel pollution of the membrane during tangential ultrafiltration of HMC solution
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20 |
1 |
2011 |
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28 |
Терещук Л. В., Савельев И. Д. |
Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture
Using Deodorized Rape Oil
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19 |
4 |
2010 |
|
29 |
Лобасенко Б. А., Семенов А. Г. |
Mathematical model of ultrafiltration with gel formation under periodical membrane cleaning conditions
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18 |
3 |
2010 |
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30 |
Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. |
The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb
Formed during Bun Baking
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17 |
2 |
2010 |
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31 |
Попов А. М., Берязева Л. Н., Майтаков А. Л. |
Optimization of the process of granule formation in the dish granulator
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15 |
4 |
2009 |
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32 |
Крупин А.
. |
The analysis of laws of ageing gel formation components
In connection with manufacture from them drinks
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15 |
4 |
2009 |
|
33 |
Крупин А. В. |
Physical and chemical processes at gel formation dairy whey
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14 |
3 |
2009 |
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34 |
Крупин А. В. |
The analysis of influence of pectin on law of hydrolysis of lactose
in connection with manufacture of drink
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14 |
3 |
2009 |
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35 |
Майтаков А. Л., Коган Б. |
About the formation of models of technological blocks for the quality provision
of machinery for food production.
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12 |
1 |
2009 |
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36 |
Маюрникова Л. А., Давыденко Н. И., Куракин М. С. |
Eating as a basis to improve the quality of life of persons with
carbohydrate metabolism
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12 |
1 |
2009 |
