| Issue |
Title |
File |
| Vol 45, No 5 (2019) |
Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds |
(Eng)
|
|
Kutsenkova K.S., Nepovinnykh N.V., Andreeva L.V., Guo Q.
|
| Vol 45, No 2 (2019) |
Development of an Efficient Technological Scheme for Triticale Grain Processing into Graded Bread Flour |
(Eng)
|
|
Kandrokov R.H., Pankratov G.N.
|
| Vol 44, No 6 (2018) |
Estimating the Nutrient Balance of Multicomponent Meat Products Using Information Technologies |
(Eng)
|
|
Nikitina M.A., Zakharov A.N.
|
| Vol 44, No 6 (2018) |
Fatty Acids and Antimicrobial Properties of Red Table Wine |
(Eng)
|
|
Khalilova E.A., Kotenko S.T., Aliverdieva D.A., Islammagomedova E.A., Abakarova A.A., Gasanov R.Z., Millueva A.G.
|
| Vol 44, No 5 (2018) |
Perfection of the Technology for Production of Canned Apple Compotes Using Secondary Resources and Intensive Sterilization Regimes |
(Eng)
|
|
Demirova A.F., Akhmedov M.E., Alibekova M.M., Daudova T.N., Omarov M.M., Abdulkhalikov Z.A.
|
| Vol 42, No 2 (2016) |
Study of electrization of powder skim milk during milk particle movement |
(Eng)
|
|
Kharitonov V.D., Nikolayev N.S., Burlev M.Y.
|
| Vol 42, No 1 (2016) |
Use of moderate regimes of heat sterilization in the production of cherry compote |
(Eng)
|
|
Akhmedov M.E., Demirova A.F., Kas’yanov G.I., Darbisheva A.M., Daudova T.N., Daudova L.A.
|
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