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1 |
Марьин В. А., Верещагин А. Л., Иванов А. А. |
Application of Visco-Elastic Deck in Decorticating Buckwheat Grains
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50 |
1 |
2020 |
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2 |
Маринина Е. А., Садыгова М. К., Кириллова Т. В., Каневская И. Ю. |
Optimization Formulation of Semi-Finished Sponge Cake
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50 |
1 |
2020 |
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3 |
Буховец В. А., Ефимова Д. В., Давыдова Л. В. |
New Production Technology for Nutritionally Enhanced Bakery Products
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49 |
2 |
2019 |
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4 |
Майоров А. А., Сиденко Ю. А., Мусина О. Н. |
NEW HIGH-TECH METHODS OF RHEOLOGICAL PROPERTIES EVALUATION IN CHEESEMAKING: STUDY OF MILK COAGULATION AND FORMATION OF CHEESE CURD STRUCTURE
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45 |
2 |
2017 |
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5 |
Оботурова Н. П., Барыбина Л. И., Масалова В. В., Гежина А. Н. |
MODELING AND OPTIMIZATION OF POLYCOMPONENT FLOUR COMPOSITION FOR PRODUCTION OF GLUTEN-FREE MEATS
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43 |
4 |
2016 |
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6 |
Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Рынк В. В. |
DEPENDENCE OF VISCOELASTIC PROPERTIES OF RENNET GELS ON CONCENTRATIONS OF MILK FAT AND SOLIDS
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37 |
2 |
2015 |
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7 |
Муратова Е. И., Смолихина П. М. |
JUSTIFICATION OF FONDANT MANUFACTURE MODES BASED ON THE RESULTS OF RHEOLOGICAL STUDIES
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34 |
3 |
2014 |
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8 |
Осинцев А. М., Брагинский В. И., Бабурчин Д. С., Пирогов А. Н. |
DYNAMIC FORMOGRAPH FOR RHEOLOGICAL RESEARCH IN THE FOOD-PROCESSING INDUSTRY
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33 |
2 |
2014 |
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9 |
Мартыненко Н. С., Романов А. С., Богер В. Ю., Беккер М. А. |
The Use of the Device «Structurometer 1» for Testing Physico-mechanical Properties of the Crumb
Formed during Bun Baking
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17 |
2 |
2010 |
