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1 |
Гусейнова Б. М., Асабутаев И. Х., Даудова Т. И. |
Development and Quality Evaluation of Quick-Frozen Fruit-and-Berry Desserts
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52 |
2 |
2022 |
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2 |
Стаценко Е. С., Штарберг М. А., Бородин Е. А. |
Isoflavonoids in Soy and Soy-Containing Foods
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52 |
2 |
2022 |
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3 |
Славянский А. А., Грибкова В. А., Николаева Н. В., Митрошина Д. П. |
Granulated Sugar-Containing Functional Products in Jelly Fillings
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51 |
4 |
2021 |
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4 |
Наумов В. А. |
Effect of Liquid Food Viscosity on the Load Characteristics of Single-Screw Pumps
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51 |
2 |
2021 |
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5 |
Неповинных Н. В., Петрова О. Н., Белова Н. М., Еганехзад С. |
Physico-Chemical and Texture Properties of Gelatin-Free Jelly Desserts
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49 |
1 |
2019 |
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6 |
Магомедов Г. О., Лобосова Л. А., Журахова С. Н. |
JELLY-FRUIT MARMALADE OF HIGH NUTRITIONAL VALUE WITH JUICE FROM SAND BUCKTHORN BERRIES
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46 |
3 |
2017 |
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7 |
Мясищева Н. В., Артемова Е. Н., Макаркина М. А. |
JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES
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45 |
2 |
2017 |
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8 |
Симоненкова А. П., Иванова Т. Н. |
Substantiation of basic technological parameters of whipped frozen dessert manufacture
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21 |
2 |
2011 |
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9 |
Пушмина И. Н. |
Characteristics of Milk Containing Products Using Plant
and Mineral Resources of Siberia
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19 |
4 |
2010 |
