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1 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Functional Biscuits with Soy Protein
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53 |
3 |
2023 |
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2 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
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53 |
1 |
2023 |
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3 |
Демченко Е. А. |
Confectionery Standards in the Eurasian Economic Union
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52 |
4 |
2022 |
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4 |
Рензяева Т. В., Тубольцева А. С., Рензяев А. О. |
Various Flours in Pastry Production Technology
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52 |
2 |
2022 |
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5 |
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
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51 |
4 |
2021 |
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6 |
Демченко Е. А., Савенкова Т. В., Мизинчикова И. И. |
Effects of Oils and Fats on the Quality Characteristics, Nutritional Value, and Storage Capacity of Cookies
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51 |
4 |
2021 |
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7 |
Мистенева С. Ю., Савенкова Т. В., Демченко Е. А., Щербакова Н. А., Герасимов Т. В. |
RATIONALE FOR TARGETED CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD
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50 |
2 |
2020 |
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8 |
Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. |
Thermal Analysis in the Quality Study of Chocolate and Confectionery Products
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49 |
2 |
2019 |
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9 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
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38 |
3 |
2015 |
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10 |
Куприна А. О., Мамаев А. В., Симоненкова А. П., Яркина М. В. |
CHANGES IN THE ELEMENTS OF THE MICROSTRUCTURE OF BUTTER WITH ANTIOXIDANT COMPLEX DURING STORAGE
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36 |
1 |
2015 |
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11 |
Терещук Л. В., Мамонтов А. С., Старовойтова К. В. |
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
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34 |
3 |
2014 |
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12 |
Дунченко Н. И., Денисов С. В. |
THE ANALYSIS OF BUTTER SAFETY INDICES
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34 |
3 |
2014 |
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13 |
Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
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32 |
1 |
2014 |
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14 |
Рензяева Т. В., Мерман А. Д. |
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
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28 |
1 |
2013 |
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15 |
Червецов В. В., Гощанская М. Н., Галстян А. Г. |
Innovation Technique of Butter Production from High Fat Cream
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21 |
2 |
2011 |
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16 |
Киселев В. М., Григорьева Р. З., Зоркина Н. Н. |
Formula and technology of semi-finished biscuit of high nutritional quality
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19 |
4 |
2010 |
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17 |
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 |
