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1 |
Агустиана, Айсия С. , Рахмавати Х. , Анггрэйни Д. Э., Рамадхани А. |
Gelatin Jelly Candy from Mackerel Skin (Scomberomorus commersonii)
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54 |
2 |
2024 |
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2 |
Бредихин С. А. , Мартеха А. Н., Торопцев В. В., Каверина Ю. Е. , Короткий И. А. |
Sonochemical Effects on Wheat Starch
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53 |
3 |
2023 |
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3 |
Куценкова В. С., Неповинных Н. В., Еганехзад С. А. |
Hybrid Gel as a Substitute for Hard Fats in Confectionery
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53 |
1 |
2023 |
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4 |
Гурский И. А., Творогова А. А. |
The Impact of Technological Factors on the Air Phase of Defrosted Fermented-Milk Desserts
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53 |
1 |
2023 |
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5 |
Орлова Т. В., Айдер М. |
Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties
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51 |
1 |
2021 |
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6 |
Макаров А. В., Максименко Ю. А., Дяченко Э. П. |
CONVECTIVE-RADIATION DRYING OF FOAMED GELATIN FISH BROTH
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49 |
4 |
2019 |
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7 |
Неповинных Н. В., Петрова О. Н., Белова Н. М., Еганехзад С. |
Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts
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49 |
1 |
2019 |
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8 |
Крылова Э. Н., Савенкова Т. В., Руденко О. С., Маврина Е. Н. |
The Use of Milk Protein in the Production of Jelly Products
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48 |
3 |
2018 |
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9 |
Сергазиева О. Д., Долганова Н. В. |
Using food wraps based on gelatin to preserve food quality
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48 |
1 |
2018 |
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10 |
Жарыкбасова К. С., Смирнова И. А., Тазабаева К. А., Кыдырмолдина А. Ш., Жарыкбасов Е. С. |
ENHANCING IMMUNE MODULATING PROPERTIES OF HORSE MILK USING PLANT EXTRACT FROM EMINIUM REGELII
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47 |
4 |
2017 |
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11 |
Чеснокова Н. Ю., Левочкина Л. В., Приходько Ю. В., Кузнецова А. А., Шевченко Ю. В. |
INFLUENCE OF GELATIN ON THE DEGREE OF ANTHOCYANIN PIGMENT ISOLATION FROM HONEYSUCKLE AND BLACK CURRANT
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47 |
4 |
2017 |
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12 |
Белоусова О. С., Дышлюк Л. С., Австриевских А. Н., Щетинин М. П. |
INVESTIGATION OF THERMODYNAMIC AND rheological PROPERTIES OF NATURAL POLIMERS LOOKING FOR PHARMACEUTICAL PURPOSES CAPSULES
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35 |
4 |
2014 |
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13 |
Шестернин В. И., Кузовников Ю. М., Хмелев В. Н., Севодин В. П. |
INFLUENCE OF ULTRASOUND ON CLARIFICATION OF WINES FROM EARLY RIPENING GRAPE VARIETIES GROWN IN THE ALTAI TERRITORY
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33 |
2 |
2014 |
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14 |
Марьин В. А., Верещагин А. Л., Фомина И. Г. |
ESTIMATION OF CONSUMER PROPERTIES AND SURFACE MORPHOLOGY OF THE UNGROUND BUCKWHEAT OF DIFFERENT COLORS
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31 |
4 |
2013 |
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15 |
Майоров А. А., Мироненко И. М., Яшкин А. И. |
USING GLUCONO-DELTA-LACTONE FOR THE PRODUCTION OF SOFT CHEESE FROM RESTORED WHOLE MILK
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27 |
4 |
2012 |
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16 |
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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17 |
Гуринович Г. В., Абдрахманов Р. Н. |
Investigation of composition and properties of protein raw materials derived from poultry processing
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20 |
1 |
2011 |
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18 |
Менх Г. В., Разумникова И. С. |
Study of Gelation Factors of Whe
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19 |
4 |
2010 |
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19 |
Ермолаева Е. О., Подзорова Г. А., Австриевских А. Н. |
The New Formula of Biologically Active Additive «Jointgel»: Definition of Quality Regulated Indices
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19 |
4 |
2010 |
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20 |
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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21 |
Ермолаева Е. О., Подзорова Г. А., Плешкова Н. А., Австриевских А.
. |
Technological support of innovative projects in the production of biologically active additions
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16 |
1 |
2010 |
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22 |
Архипов А.
. |
Application of texturizer in manufacture of dairy products
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15 |
4 |
2009 |
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23 |
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 |
|
24 |
Крупин А. В. |
Physical and chemical processes at gel formation dairy whey
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14 |
3 |
2009 |
|
25 |
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 |
|
26 |
Школьникова М. Н. |
The possibility comparison method of «the acceleratated ageing» for forecasting working lives nonalcohol balms
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12 |
1 |
2009 |
