|
|
  |
|
|
|
|
1 |
Щербакова Н. А., Мистенева С. Ю., Руденко О. С., Кондратьев Н. Б., Баскаков А. В. |
Effect of Oat-Based Ingredients on the Quality of Pastry Products
|
51 |
4 |
2021 |
|
2 |
Стаценко Е. С., Литвиненко О. В., Кодирова Г. А., Кубанкова Г. В., Корнева Н. Ю., Покотило О. В. |
Fermented Milk Beverages Fortified with Soy Protein
|
51 |
4 |
2021 |
|
3 |
Дриль А. А. |
PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS
|
49 |
4 |
2019 |
|
4 |
Резниченко И. Ю., Фролова Н. А., Кучебо В. В., Туров С. В. |
Syrups in Sugar Confectionery Products of High Nutritional Value
|
49 |
1 |
2019 |
|
5 |
Егорова Е. Ю., Резниченко И. Ю. |
Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes
|
48 |
2 |
2018 |
|
6 |
Скрипко О. В., Стаценко Е. С., Покотило О. В. |
Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value
|
48 |
1 |
2018 |
|
7 |
Нугманов А. Х., Титова Л. М., Алексанян И. Ю., Фоменко Е. В. |
OPTIMIZATION OF THE RECIPE OF MULTICOMPONENT FOODS WITH METHODS OF SIMILARITY THEORY AND WAYS OF ITS PRACTICAL IMPLEMENTATION
|
39 |
4 |
2015 |
|
8 |
Симоненкова А. П. |
FOOD FORTIFIER FOR THE DAIRY INDUSTRY
|
28 |
1 |
2013 |
|
9 |
Тринько Л. В., Шульгина Л. В. |
USING THEOCTOPUSSKININ THE TECHNOLOGYOF CANNEDFOOD
|
23 |
4 |
2011 |
