Vol. 5 No. 4 (2018)

Published: 2018-12-25

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

MODELING THE RECIPE FOR BISCUIT SEMI-FINISHED PRODUCT OF REDUCED ENERGY VALUE

Z.A. Bochkareva

5-8
- pdf (Русский)
CONTROL OF TECHNOLOGICAL PROPERTIES OF UNMALTED GRAIN RAW MATERIALS

P.K. Garkina, A.A. Kurochkin, G.V. Shaburova

9-19
- pdf (Русский)
IMPROVING THE QUALITY OF BEER AND BEER BEVERAGES ON THE BASIS UNCONVENTIONAL GRAIN RAW MATERIALS

P.K. Garkina, A.A. Blinokhvatov

20-24
- pdf (Русский)
THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS

A.P. Smolianova, Y.V. Blinokhvatova

25-28
- pdf (Русский)
EXTRUSION TECHNOLOGY APPLICATION FUNCTIONALITY

D.I. Frolov

29-34
- pdf (Русский)
FRUITS AND BERRIES IN TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY PRODUCTS

G.V. Shaburova, E.A. Lukyanova

35-38
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

QUESTIONS OF MODELING IN THE APPOINTMENT OF THE PARAMETERS OF THE ROTATIONAL VISCOMETER TO STUDY THE VISCOSITY OF LIQUID MEDIA

V.S. Nikolaev

39-44
- pdf (Русский)
EXPERIMENTAL STUDY OF SCREW PRESS WITH THE JUSTIFICATION OF THE CONSTRUCTIVE AND KINEMATIC PARAMETERS

V.V. Novikov, D.R. Ermolaeva, A.A. Kurochkin

45-50
- pdf (Русский)
INFLUENCE OF VOLUME APPARATUS ON DIAMETER OF STIRRER

O.N. Pchelintseva

51-53
- pdf (Русский)

ECONOMICS AND ORGANIZATION OF AGRICULTURE

THE ROLE OF INDICATIVE PLANNING IN THE DEVELOPMENT OF DAIRY PRODUCT SUBCOMPLEX

V.M. Zimnyakov, D.I. Frolov

54-57
- pdf (Русский)