Vol. 7 No. 2 (2020)

Published: 2020-05-27

Full Issue

pdf (Русский)

FOOD TECHNOLOGY

TENDENCIES TO REDUCE THE ENERGY VALUE OF FLOUR CONFECTIONERY GOODS

P.K. Garkina, O.N. Gorbacheva

5-10
- pdf (Русский)
MULTI-COMPONENT COMPOSITE BASED ON WHEAT GRAIN AND SESAME SEEDS

A.A. Kurochkin, M.A. Potapov

11-16
- pdf (Русский)
THE INFLUENCE OF EXTRUSION CONDITIONS AND PARAMETERS ON THE PROPERTIES OF CORN GRITS EXTRUDATES

D.I. Frolov, A.N. Kudrina

17-23
- pdf (Русский)
DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH EXTRUDATE OAT GRAIN FOR SMALL ENTERPRISES

G.V. Shaburova, N.N. Shmatkova

24-28
- pdf (Русский)

TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE

IMPROVING DEVICES FOR MASSAGING THE UDDER OF HEIFERS BASED ON THEIR CLASSIFICATION CHARACTERISTICS

A.A. Kurochkin

29-33
- pdf (Русский)
CALCULATION OF ENERGY COSTS OF FINE GRINDING OF VEGETABLE MATERIALS

Yu.Yu. Rodionov, A.I. Skomorokhova, Yu.V. Rodionov, G.V. Rybin, D.S. Aleksentsev

34-41
- pdf (Русский)
INCREASING THE EFFICIENCY OF A SINGLE SCREW EXTRUDER

D.I. Frolov, M.A. Potapov

42-47
- pdf (Русский)

ECONOMICS AND ORGANIZATION OF AGRICULTURE

TRENDS IN WHEAT PRODUCTION IN RUSSIA

V.M. Zimnyakov

48-52
- pdf (Русский)