|
|
  |
|
|
|
|
1 |
Верещагин А. Л., Резниченко И. Ю., Бычин Н. В. |
Thermal Analysis in the Quality Study of Chocolate and Confectionery Products
|
49 |
2 |
2019 |
|
2 |
Буданина Л. Н., Верещагин А. Л., Бычин Н. В. |
DETERMINATION OF BUTTER-PALM OIL SPREAD COMPOSITION USING METHODS OF THERMAL ANALYSIS
|
38 |
3 |
2015 |
|
3 |
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
|
36 |
1 |
2015 |
|
4 |
Терещук Л. В., Мамонтов А. С., Старовойтова К. В. |
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
|
34 |
3 |
2014 |
|
5 |
Дунченко Н. И., Денисов С. В. |
THE ANALYSIS OF BUTTER SAFETY INDICES
|
34 |
3 |
2014 |
|
6 |
Ивашина О. А., Терещук Л. В., Трубникова М. А., Старовойтова К. В. |
INFLUENCE OF MILK COMPONENTS ON QUALITY INDICES OF PLANT-AND-CREAMY SPREAD
|
32 |
1 |
2014 |
|
7 |
Рензяева Т. В., Мерман А. Д. |
MODELING OF THE FORMULA FOR BUTTER BISCUIT WITH FUNCTIONAL PROPERTIES
|
28 |
1 |
2013 |
|
8 |
Червецов В. В., Гощанская М. Н., Галстян А. Г. |
Innovation Technique of Butter Production from High Fat Cream
|
21 |
2 |
2011 |
|
9 |
Терещук Л. В., Савельев И. Д. |
Substantiation of Technological Parameters of Creamy Vegetable Spreads Manufacture
Using Deodorized Rape Oil
|
19 |
4 |
2010 |
