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Vol. 10 No. 3 (2023)
Vol. 10 No. 3 (2023)
Published:
2023-11-12
Full Issue
pdf (Русский)
FOOD TECHNOLOGY
PROSPECTS FOR THE USE OF NATURAL VEGETABLE FORTIFIERS IN THE PRODUCTION OF BAKERY PRODUCTS
M.A. Bodina, M.A. Novikova, P.K. Garkina
5-9
pdf (Русский)
ALGORITHM FOR DEVELOPING AN EXTRUDATE MODEL OF A MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN
A.A. Kurochkin, N.N. Shmatkova
10-15
pdf (Русский)
INFLUENCE OF VACUUM-HYDROTHERMAL TREATMENT ON PHYSICAL CHARACTERISTICS OF MAIZE GRAIN
Yu.A. Pavlova, D.I. Frolov
16-20
pdf (Русский)
USE OF TOPINAMBOUR POWDER IN PASTA PRODUCTION TECHNOLOGY
E.A. Surkova, O.N. Pchelintseva
21-24
pdf (Русский)
STUDY OF PROPERTIES OF EXTRUDED STARCH MODIFIED BY PHOSPHORUS AND GLYCINE
V.N. Taropin, D.I. Frolov
25-31
pdf (Русский)
INVESTIGATION OF CELERY DRYING PROCESS BY FLUIDISATION METHOD
D.I. Frolov, E.I. Polosina
32-37
pdf (Русский)
INVESTIGATION OF THE INFLUENCE OF EXTRUSION CONDITIONS ON THE PROPERTIES OF EXTRUDATE FROM BUCKWHEAT AND MAIZE MIXTURE
D.I. Frolov, D.A. Yurna
38-43
pdf (Русский)
TECHNOLOGIES AND MEANS OF MECHANIZATION OF AGRICULTURE
TO SUBSTANTIATE THE DESIGN PARAMETERS OF THE APPARATUS FOR ARTIFICIAL INSEMINATION OF COWS
A.I. Kupreenko, H.M. Isaev, A.A. Konopelkin, S.H. Isaev
44-49
pdf (Русский)
ECONOMICS AND ORGANIZATION OF AGRICULTURE
HONEY PRODUCTION IN RUSSIA
V.M. Zimnyakov, M.N. Nevitov
50-55
pdf (Русский)
A SYSTEMATIC APPROACH TO THE ISSUE OF ASSESSING THE COMPETITIVENESS OF FOOD ENTERPRISES
A.A. Kurochkin, V.Yu. Yuryev
56-60
pdf (Русский)
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