FOOD TECHNOLOGY

• PROSPECTS OF COMPOSITE MIXTURE BAKERY PRODUCTS IN TECHNOLOGY FUNCTIONAL USE

  N. N. Shmatkova, P. K. Voronina

  33-39

  2015-11-11

• OPTIMIZATION OF THE COMPOSITION OF FUNCTIONAL FOODS WITH BENEFICIAL EFFECT ON THE CARDIOVASCULAR SYSTEM

  D. I. Frolov

  12-15

  2015-08-28

• THE EXTRUDED PRODUCT OF MILLET AS RAW MATERIALS OF NEW GENERATION TO ENRICH BEER

  P. K. Voronina

  16-17

  2015-08-28

• FUNCTIONAL COMPOSITE EXTRUDED MIXTURE OF WHEAT AND PUMPKIN SEEDS

  A. A. Kurochkin, G. V. Shaburova, D. I. Frolov, P. K. Voronina

  5-11

  2015-08-28

• DEVELOPMENT OF TECHNOLOGY FOR BAKERY PRODUCTS USING EXTRUDED BUCKWHEAT

  P. K. Voronina

  16-19

  2015-05-11

• USE OF EXTRUDED CORN THE FORTIFIER TECHNOLOGY RAW GINGERBREAD

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

  7-12

  2015-05-11

• INFLUENCE OF OAT FLOUR ON FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF CHOPPED MEAT PRODUCTS

  Z. A. Bochkareva

  13-15

  2015-05-11

• IMPACT ON TECHNOLOGICAL PROPERTIES OF PREBIOTICS DAIRY AND MEAT PRODUCTS

  V. M. Zimniakov, I. V. Gavryshina

  8-12

  2014-12-11

• FATTY ACID COMPOSITION OF LIPIDS EXTRUDED GRAIN RAW MATERIAL

  G. V. Shaburova, P. K. Voronina

  13-16

  2014-12-11

• STUDY OF THE MICROSTRUCTURE OF THE EKSTRUDIROVANNOGO MILLET

  P. K. Voronina

  5-7

  2014-12-11