|
|
  |
|
|
|
|
1 |
Yargatti Rizwan, Muley Arti |
Agave Syrup in Traditional Indian Desserts: A Sensory Evaluation
|
54 |
4 |
2024 |
|
2 |
Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. |
New Technology of Bakery Products of Whole-Ground Spelt Flour
|
54 |
3 |
2024 |
|
3 |
Хвостов А. А., Магомедов Г. О., Ряжских В. И., Плотникова И. В., Журавлев А. А., Магомедов М. Г., Хвостов А. А., Ряжских В. И. |
Cooling Caramel in Ethyl Alcohol: Constructing a Mathematical Model
|
50 |
3 |
2020 |
|
4 |
Куценкова В. С., Неповинных Н. В., Лямина Н. П., Сенчихин В. Н. |
Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials
|
49 |
1 |
2019 |
|
5 |
Сергеева И. Ю., Унщикова Т. А., Рысина В. Ю. |
WAYS OF IMPROVEMENT FERMENTED KVASS TECHNOLOGY BASED ON THE ANALYSIS OF MODERN SCIENTIFIC AND TECHNICAL DEVELOPMENTS
|
34 |
3 |
2014 |
|
6 |
Фролова Н. А., Резниченко И. Ю., Иванкина Н. Ф. |
TECHNOLOGY AND EVALUATION OF HARD-BOILED SWEETS ENRICHED WITH BIOLOGICALLY ACTIVE PLANT AND ANIMAL RAW MATERIALS EXTRACTS
|
27 |
4 |
2012 |
