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Search results: 7 articles
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| № | Authors | Title | Volume | Issue | Year |
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| 1 | Кандроков Р. Х. , Юрченко Т. И. , Румянцева В. В. | New Technology of Bakery Products of Whole-Ground Spelt Flour | 54 | 3 | 2024 |
| 2 | Позднякова О. Г., Курбанова М. Г. | THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN | 44 | 1 | 2017 |
| 3 | Рензяева Т. В., Тубольцева А. С., Артюшина С. И. | DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF GLUTEN-FREE COOKIES BASED ON NATURAL VEGETABLE RAW MATERIALS | 39 | 4 | 2015 |
| 4 | Наумова Н. Л. | PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES | 39 | 4 | 2015 |
| 5 | Резниченко И. Ю., Егорова Е. Ю. | THEORETICAL ASPECTS OF DEVELOPMENT AND CLASSIFICATION OF SPECIAL PURPOSE CONFECTIONERY | 30 | 3 | 2013 |
| 6 | Варнавская О. Д., Березовикова И. П. | QUALITY EVALUATION OF SHORT-PASTE GOODS FROM FROZEN SHORT PASTRY OF INCREASED NUTRITIONAL VALUE | 22 | 3 | 2011 |
| 7 | Лоцманов А. С., Назимова Г. И., Романов А. С. | THE USE OF BEE-KEEPING PRODUCTS FOR IMPROVING THE FOOD VALUE OF CAKES AND PASTRIES | 22 | 3 | 2011 |