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1 |
Padarozhniaya Iryna, Vetokhin Siarhei |
Physical and Chemical Properties of Commercial Baked Milk vs. Experimental Samples
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55 |
2 |
2025 |
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2 |
Крапива Т. В., Уржумова А. И., Алисова О. А., Килина И. А. |
Oat Protein Concentrate As Part of Curd Product for Sport Nutrition
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49 |
3 |
2019 |
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3 |
Лхагвадолгор Д., Хамаганова И. В. |
ANALYSIS OF CONSUMER PREFERENCE TO CHOPPED SEMI-FINISHED GOODS FROM SHEEP MEAT OF MONGOLIAN BREED
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46 |
3 |
2017 |
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4 |
Бакин И. А., Мустафина А. С., Вечтомова Е. А., Колбина А. Ю. |
THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
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45 |
2 |
2017 |
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5 |
Наумова Н. Л. |
DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION
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36 |
1 |
2015 |
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6 |
Ивкова И. А., Пиляева А. С. |
INFLUENCE OF DIFFERENT TYPES OF PACKING AND STORAGE MODES
ON QUALITY OF DRIED HIGH-FAT CANNED MILK OF SPECIAL PURPOSE
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24 |
1 |
2012 |
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7 |
Богер В. Ю., Романов А. С., Мартыненко Н. С. |
SMALL PIECE BAKERY GOODS PRODUCTION TECHNOLOGY BASED
ON PARTIALLY BAKED SEMI-FINISHED PRODUCTS
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24 |
1 |
2012 |
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8 |
Варнавская О. Д., Березовикова И. П. |
QUALITY EVALUATION OF SHORT-PASTE GOODS FROM FROZEN SHORT PASTRY OF INCREASED NUTRITIONAL VALUE
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22 |
3 |
2011 |
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9 |
Лоцманов А. С., Назимова Г. И., Романов А. С. |
THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES
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22 |
3 |
2011 |
