FOOD TECHNOLOGY

• DETERMINATION OF THE EXPANSION INDEX OF BUCKWHEAT EXTRUDATES

  D.I. Frolov, E.G. Sobolev

  33-37

  2021-11-13

• FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FLOUR MIXTURE WITH FRUITS OF VIBURNUM ORDINARY

  A.O. Pavlova, G.V. Shaburova

  22-26

  2021-11-13

• MODELING OF TECHNOLOGY FOR PRODUCING AN EXTRUDED COMPOSITE MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

  A.A. Kurochkin, N.E. Kruchinina

  10-15

  2021-11-13

• PSYLLIUM - A NEW KIND OF INGREDIENT IN FOOD PRODUCTION

  E.A. Sarafankina, S.A. Burenkova

  27-32

  2021-11-13

• THE USE OF NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF CAKES

  O.A. Murashkina, A.A. Ryzhova

  16-21

  2021-11-13

• WHEAT BRAN IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

  P.K. Garkina, S.V. Lisina

  5-11

  2021-09-10

• CHANGE IN TENSILE STRENGTH OF GRAIN EXTRUDATES UNDER DIFFERENT EXTRUSION CONDITIONS

  D.I. Frolov, N.E. Kruchinina

  23-27

  2021-09-10

• MODIFICATION OF THE RECIPE OF A SLICED LOAF WITH THE USE OF GRAPE SEED POWDER

  A.A. Kurochkin, P.K. Garkina, M.N. Rodin

  12-17

  2021-09-10

• VIBURNUM FRUITS AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS

  G.V. Shaburova, A.O. Pavlova

  28-31

  2021-09-10

• INFLUENCE OF THE PARAMETERS OF THE EXTRUSION PROCESS ON THE WATER ABSORPTION CAPACITY OF GRAIN EXTRUDATES

  D.I. Frolov, P.I. Piyayko

  18-22

  2021-09-10

• DETERMINATION OF WATER ABSORPTION PARAMETERS OF EXTRUDATES BASED ON THE COMPOSITION OF BARLEY, LENTIL AND PUMPKIN

  D.I. Frolov, M.A. Potapov

  15-19

  2021-06-06

• APPLICATION OF UNCONVENTIONAL RAW MATERIALS IN PRODUCTION OF KVASS

  P.K. Garkina, E.G. Sobolev

  5-10

  2021-06-06

• OPTIMIZATION OF THE RECIPE FOR AN ENRICHED BISCUIT SEMI-FINISHED PRODUCT

  G.V. Shaburova, A.Y. Zueva

  20-23

  2021-06-06

• THE EFFICIENCY OF USING A LACTULOSE-CONTAINING FOOD ADDITIVE BASED ON CURD WHEY IN THE RECIPE OF WHEAT FLOUR BREAD

  E.I. Ponomareva, S.A. Titov, D.V. Krop, J.P. Gubareva

  11-14

  2021-06-06

• STUDY OF THE ORGANOLEPTIC PROPERTIES OF COMPOSITE GRAIN EXTRUDATES UNDER VARIOUS EXTRUSION CONDITIONS

  D.I. Frolov, T.V. Sheptak

  22-26

  2021-05-26

• TECHNOLOGY FOR THE PRODUCTION OF DRY KVASS BASED ON EXTRUDED RAW MATERIALS

  A.A. Kurochkin, N.E. Kruchinina

  11-15

  2021-05-26

• INFLUENCE OF TECHNOLOGICAL PARAMETERS OF EXTRUSION ON THE STRENGTH PROPERTIES OF BARLEY-BASED EXTRUDATES

  D.I. Frolov, N.E. Kruchinina

  16-21

  2021-05-26

• INVESTIGATION OF CHANGES IN THE PROPERTIES OF BAKING MIXES DURING STORAGE

  N.N. Alekhina, E.I. Ponomareva

  5-10

  2021-05-26

• JUSTIFICATION OF THE TECHNOLOGY OF COMPOSITE EXTRUDED MIXTURE OF WHEAT GRAIN AND GRAPE SEEDS

  A.A. Kurochkin, N.E. Kruchinina

  19-23

  2020-11-26

• TECHNOLOGY OF WHEAT BREAD WITH LEAVE WITH THE USE OF GRAPE MUST

  V.E. Gaponova, E.I. Slezko, H.M. Isaev

  5-11

  2020-11-26