|
|
  |
|
|
|
|
1 |
Лобанов В. Г., Росляков Ю. Ф., Маслинская М. Е., Почицкая И. М., Комарова Н. В. |
Biochemical, Mineral, and Vitamin Composition of Belarusian Linseed Cultivars
|
54 |
3 |
2024 |
|
2 |
Коденцова В. М., Рисник Д. В. , Серба Е. М., Абрамова И. М., Соколова Е. Н., Крючкова Е. Р., Римарева Л. В. |
Prospects for Integrated Processing of Black Currant
|
54 |
3 |
2024 |
|
3 |
Мистенева С. Ю., Щербакова Н. А., Кондратьев Н. Б. |
Effect of Whole Barley Tolokno on the Quality of Biscuits
|
53 |
1 |
2023 |
|
4 |
Зайцева Л. В. , Рубан Н. В. , Цыганова Т. Б., Мазукабзова Э. В. |
Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
|
52 |
3 |
2022 |
|
5 |
Голубева Л. В., Пожидаева Е. А. |
Functional and Technological Properties of Sorghum Syrup and Its Use in Ice Cream Technology
|
49 |
3 |
2019 |
|
6 |
Долматова О. И., Дошина А. В. |
Dietary Fiber in Sour Cream Products
|
49 |
2 |
2019 |
|
7 |
Захарова Л. М., Абушахманова Л. В. |
Low-Fat Butter: Production and Technological Features
|
49 |
2 |
2019 |
|
8 |
Чижикова О. Г., Коршенко Л. О., Павлова М. А. |
DEVELOPMENT OF COMPOSITE FLOUR MIXES WITH THE USE OF MILLED LENTIL SEEDS
|
46 |
3 |
2017 |
|
9 |
Руднев С. Д., Козлов М. А., Крюк Р. В. |
ANALYSIS OF OPERATION AND RESEARCH OF THE ENERGY CHARACTERISTICS ROTARY DISPERSER
|
44 |
1 |
2017 |
|
10 |
Курочкин А. А., Воронина П. К., Шабурова Г. В., Фролов Д. И. |
EXTRUDATES FROM VEGETABLE RAW MATERIALS WITH A HIGH LIPID AND FIBER CONTENT
|
42 |
3 |
2016 |
|
11 |
Аникина В. А., Чиркина Т. Ф. |
FUNCTIONAL PRODUCT TECHNOLOGY FROM BROILER MEAT
|
42 |
3 |
2016 |
|
12 |
Майоров А. А., Бузоверов С. Ю., Сурай Н. М. |
INVESTIGATION OF CHARACTERISTICS OF COTTAGE CHEESE ENRICHED WITH FOOD FIBRES
|
41 |
2 |
2016 |
|
13 |
Банникова А. В. |
NEW SOLUTIONS FOR CREATION OF YOGURTS CONTAINING DIETARY FIBERS
|
34 |
3 |
2014 |
|
14 |
Иванов С. В., Грек Е. В., Красуля Е. А. |
SIMULATION TECHNOLOGY OF WHEY DRINKS WITH HIGHER VISCOSITY
|
34 |
3 |
2014 |
|
15 |
Плеханова Е. А., Банникова А. В., Шестопалова Н. Е., Птичкина Н. М. |
THE WHIPPED DESSERT ON THE BASIS OF WHEY WITH CITRI-FI FOOD FIBERS
|
32 |
1 |
2014 |
|
16 |
Грошева В. Н., Неповинных Н. В., Птичкина Н. М. |
THE ANALYSIS OF CONSUMER PREFERENCES OF THE CITIZENS OF SARATOV TO PRODUCTS BASED ON COTTAGE CHEESE WHEY AND FOODS CONTAINING DIETARY FIBERS
|
31 |
4 |
2013 |
|
17 |
Хвыля С. И., Габараев А. А., Пчелкина В. А. |
STRUCTURAL FEATURES OF WHEAT FIBER FOR MEAT PRODUCTS
|
29 |
2 |
2013 |
|
18 |
Витченко А. С., Гаврилова Н. Б. |
INFLUENCE OF COMPONENTAL STRUCTURE ON QUALITATIVE AND RHEOLOGICAE PARAMETERS OF DAIRY PORRIDGES FOR GERODIETARY FEEDING
|
28 |
1 |
2013 |
|
19 |
Самченко О. Н., Каленик Т. К., Вершинина А. Г. |
PROSPECTS OF USING PUMPKIN IN THE MANUFACTURE OF MINCED MEAT PRODUCTS
|
25 |
2 |
2012 |
|
20 |
Супрунова И. А., Чижикова О. Г., Самченко О. Н. |
Linseed Flour as a Promising Source of Dietary Fiber for the Development of Functional Foods
|
19 |
4 |
2010 |
|
21 |
Решетник Е. И., Уточкина Е. А., Пакусина А. П. |
Investigation of Possibility of Fermented Milk Enrichment
with the Food Additive «Lavitol (Arabinogalaktan)»
|
17 |
2 |
2010 |
|
22 |
Емелин В. П., Бокарев А. В., Трифанов И. Ю. |
Structure and properties of the dairy-albuminous concentrates received in the different ways
|
15 |
4 |
2009 |
|
23 |
Касымов С., Тулеуов Е. |
ИСПОЛЬЗОВАНИЕ ЭНДОКРИННОГО СЫРЬЯ КРС ДЛЯ ПРОИЗВОДСТВА БИОЛОГИЧЕСКИЙ АКТИВНЫХ ПРОДУКТОВ
|
15 |
4 |
2009 |
|
24 |
Позняковский В.
. |
Development of technology of toning up dairy products
|
14 |
3 |
2009 |
|
25 |
Равнюшкин С. А., Курбанова М. Г. |
Аnalysis of structure and properties of a dairy-albuminous concentrate
in connection with its use in technology of food capsules
|
14 |
3 |
2009 |
|
26 |
Остроумова Т. А., Шитов А. П. |
Influence of seasonal changes of milk on formation of soft cheeses
|
13 |
2 |
2009 |
|
27 |
Круглик В. И. |
Studying of laws sorbtion phenylalanin from hydrolisat dairy fibers an industrial chromatography
|
13 |
2 |
2009 |
