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1 |
Винограй Э. Г., Захарова Л. М., Плосконосова Е. А., Храпцова Т. А. |
SYSTEM PATTERNS IN DEVELOPMENT OF ENRICHED MILK BEVERAGE TECHNOLOGY
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41 |
2 |
2016 |
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2 |
Табаторович А. Н., Резниченко И. Ю. |
TECHNOLOGY AND QUALITY ESTIMATION OF MARSHMALLOW ENRICHED WITH ORGANIC IODINE
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40 |
1 |
2016 |
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3 |
Наумова Н. Л. |
THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK
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40 |
1 |
2016 |
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4 |
Захаренков В. В., Трихина В. В., Спиричев В. Б. |
EXPERIMENTAL BACKGROUND FOR THE USE OF «GOLDEN BALL» DRINK INAFTER-SHIFT REHABILITATION OF WORKERS OF ALUMINIUM PRODUCTION
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37 |
2 |
2015 |
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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 |
Попова Д. Г., Титоренко Е. Ю., Позняковский В. М. |
INVESTIGATION AND DEVELOPMENT OF CONSUMER PROPERTIES OF BALSAM BASED ON LOCAL RAW MATERIALS
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36 |
1 |
2015 |
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7 |
Наумова Н. Л., Позняковский В. М. |
ON THE EFFECTIVE FORTIFICATION OF SELENIUM-ENRICHED BAKERY PRODUCTS
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32 |
1 |
2014 |
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8 |
Наумова Н. Л. |
CONSUMER CONFECTIONERY PREFERENCES FOR CITIZENS OF CHELYABINSK
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27 |
4 |
2012 |
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9 |
Табаторович А. Н., Степанова Е. Н. |
DEVELOPMENT AND QUALITY EVALUATION OF PUMPKIN MARMALADE ENRICHED WITH ASCORBIC ACID
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27 |
4 |
2012 |
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10 |
Ребезов М. Б., Наумова Н. Л., Кофанова М. Ю., Выдрина Н. В., Демидов А. В. |
ON THE POSSIBILITY OF ENRICHING BAKERY PRODUCTS WITH FUNCTIONAL INGREDIENTS
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24 |
1 |
2012 |
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11 |
Гурьянов Ю. Г., Васильева О. А., Позняковский В.
. |
DEVELOPMENT AND ESTIMATION OF QUALITY OF THE ENRICHED DRAGEE
FOR CORRECTION OF WOMEN HEALTH
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23 |
4 |
2011 |
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12 |
Степанова Е. Н., Табаторович А.
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Possibility of using succinic acid in the technology of marmalade manufacture
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17 |
2 |
2010 |
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13 |
Давыденко Н. И., Коньшина О. А., Горников Н. В. |
Тhe Analysis of the factors influencing on goodmovement of baking yeast enriched by iodine
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13 |
2 |
2009 |
