Vol. 4 No. 3 (2017)

Published: 2017-11-29

Full Issue

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TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

THEORY SEAL GREEN GROUND MASS IN SOFT CONTAINERS WITH A VACUUM IN THE SILAGE

V.F. Nekrashevich, A.S. Popov, K.S. Afanasieva

5-7
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THEORETICAL JUSTIFICATION OF FORCE NEEDED TO MOVE THE SOWING SECTION OF THE PLANTER RAISED BED

V.I. Kurdyumov, E.S. Zykin, V.V. Artemyev

8-12
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RESEARCH RESULTS OF THE SOFTWARE

V.I. Kurdyumov, I.A. Sharonov, A.S. Egorov

13-17
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FOOD TECHNOLOGY

ENRICHMENT OF YOGHURT WITH VEGETABLE COMPONENTS

I.V. Ivanova, M.S. Ionov, M.Y. Kravchenko, Yu.V. Rodionov

18-21
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THE DEVELOPMENT OF A COMPUTER PROGRAM FOR CALCULATING THE MOISTURE CONTENT AND THE EXPANSION INDEX OF OAT EXTRUDATE

D.I. Frolov, A.A. Kurochkin

22-25
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USING THE EXTRUDED COMPOSITE MIXTURE IN THE TECHNOLOGY OF RYE-WHEAT BREAD

N.V. Kulemina, G.V. Shaburova

26-30
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PERSPECTIVES OF USE OF NON-TRADITIONAL RAW MATERIALS IN THE MANUFACTURE OF BAKERY PRODUCTS OF INCREASED FOOD AND BIOLOGICAL VALUES

Yu.S. Kulkova, P.K. Garkina

31-34
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TEXTURE PROPERTIES OF EXTRUDATES FROM A MIXTURE OF CORNMEAL AND WHEY PROTEIN

D.I. Frolov

35-39
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TRIBUNE OF YOUNG SCIENTISTS

THE USE OF POWDER OF ELECAMPANE ROOT TO INCREASE THE ASEPTIC ACTIONS ON THE DEVELOPMENT OF FUNGI ON THE SURFACE OF BAKERY PRODUCTS

D.S. Lobacheva

40-42
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