|
|
  |
|
|
|
|
1 |
Худяков Д. А., Соснин М. Д., Маунассар Е. Х. А. , Течаканон Ч. , Симер К. , Топфль С. , Шорсткий И. А. |
Pulsed Electric Field Processing as an Effective Tomato Peeling Method
|
52 |
1 |
2022 |
|
2 |
Творогова А. А., Шобанова Т. В., Ландиховская А. В., Закирова Р. Р. |
Milk ice cream composition and structure improvement
|
48 |
2 |
2018 |
|
3 |
Лупинская С. М., Ганцева А. Н. |
INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
|
46 |
3 |
2017 |
|
4 |
Степанов В. И., Иванов В. В., Шариков А. Ю., Поливановская Д. В., Семыкин Д. В. |
EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS
|
43 |
4 |
2016 |
|
5 |
Терещук Л. В., Мамонтов А. С., Старовойтова К. В. |
PRODUCTS OF PALM-OIL FRACTIONATION IN PRODUCTION OF SPREADS
|
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 |
Гралевская И. В., Апенышева Т. Н., Жданов Е. Г. |
THE DEVELOPMENT OF CHEDDARED CHEESE MASS FOR MELTING
|
27 |
4 |
2012 |
|
8 |
Гралевская И. В., Ионова Л. В., Хавров И. В., Барсукова Л. С. |
MONITORING OF TECHNOLOGICAL CHARACTERISTICS OF SOFT ACID-RENNET CHEESE
|
25 |
2 |
2012 |
|
9 |
Архипов А. Н., Позднякова А. В., Крупин А. В., Баканов М. В. |
COMPARATIVE RESEARCH OF MICROSTRUCTURE AND COMPOSITION
OF STABILIZERS FROM PLANT RAW MATERIALS
|
23 |
4 |
2011 |
|
10 |
Архипов А. Н., Мудрикова О. В., Масунов Н. А. |
Comparative Genome Analysis of Organisms Used in the Production of Food Additives
|
19 |
4 |
2010 |
|
11 |
Рензяева Т. В., Дмитриева Е. В. |
Spice cakes with liquid vegetable oil
|
19 |
4 |
2010 |
|
12 |
Архипов А.
. |
Application of texturizer in manufacture of dairy products
|
15 |
4 |
2009 |
