| 期 |
标题 |
文件 |
| 卷 45, 编号 5 (2019) |
Textural Properties of Dough and Sensory Characteristics of Bread Enriched with Crushed Safflower Seeds |
(Eng)
|
|
Kutsenkova K., Nepovinnykh N., Andreeva L., Guo Q.
|
| 卷 45, 编号 2 (2019) |
Development of an Efficient Technological Scheme for Triticale Grain Processing into Graded Bread Flour |
(Eng)
|
|
Kandrokov R., Pankratov G.
|
| 卷 44, 编号 6 (2018) |
Estimating the Nutrient Balance of Multicomponent Meat Products Using Information Technologies |
(Eng)
|
|
Nikitina M., Zakharov A.
|
| 卷 44, 编号 6 (2018) |
Fatty Acids and Antimicrobial Properties of Red Table Wine |
(Eng)
|
|
Khalilova E., Kotenko S., Aliverdieva D., Islammagomedova E., Abakarova A., Gasanov R., Millueva A.
|
| 卷 44, 编号 5 (2018) |
Perfection of the Technology for Production of Canned Apple Compotes Using Secondary Resources and Intensive Sterilization Regimes |
(Eng)
|
|
Demirova A., Akhmedov M., Alibekova M., Daudova T., Omarov M., Abdulkhalikov Z.
|
| 卷 42, 编号 2 (2016) |
Study of electrization of powder skim milk during milk particle movement |
(Eng)
|
|
Kharitonov V., Nikolayev N., Burlev M.
|
| 卷 42, 编号 1 (2016) |
Use of moderate regimes of heat sterilization in the production of cherry compote |
(Eng)
|
|
Akhmedov M., Demirova A., Kas’yanov G., Darbisheva A., Daudova T., Daudova L.
|
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