FOOD TECHNOLOGY

• 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

• 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

• 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

• DEPENDENCES OF THE PROPERTIES OF BARLEY EXTRUDATES ON THE CONTROLLED PROCESSING PARAMETERS

  D.I. Frolov, E.A. Lukyanova

  24-29

  2020-11-26

• SUGAR COOKIES WITH APPLICATION HAWTHORN POWDER

  P.K. Garkina, O.A. Gorbacheva

  12-18

  2020-11-26

• 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

• APPLICATION OF GRAPE SEEDS AS RAW MATERIALS FOR COMPOSITE MIXTURES

  A.A. Kurochkin, M.N. Rodin

  11-16

  2020-10-26

• EFFECT OF EXTRUSION PARAMETERS ON THE PHYSICAL PROPERTIES OF CHICKPEA EXTRUDATES

  D.I. Frolov, N.E. Kruchinina

  17-22

  2020-10-26

• DEVELOPMENT OF A DRINKING PRODUCT BASED ON VEGETABLE EXTRACTS

  I.V. Ivanova, M.Yu. Kravchenko, Yu.V. Rodionov, A.I. Skomorokhova

  5-10

  2020-10-26

• DEVELOPMENT OF A RECIPE FOR BAKERY PRODUCTS WITH EXTRUDATE OAT GRAIN FOR SMALL ENTERPRISES

  G.V. Shaburova, N.N. Shmatkova

  24-28

  2020-05-27

• MULTI-COMPONENT COMPOSITE BASED ON WHEAT GRAIN AND SESAME SEEDS

  A.A. Kurochkin, M.A. Potapov

  11-16

  2020-05-27

• THE INFLUENCE OF EXTRUSION CONDITIONS AND PARAMETERS ON THE PROPERTIES OF CORN GRITS EXTRUDATES

  D.I. Frolov, A.N. Kudrina

  17-23

  2020-05-27

• TENDENCIES TO REDUCE THE ENERGY VALUE OF FLOUR CONFECTIONERY GOODS

  P.K. Garkina, O.N. Gorbacheva

  5-10

  2020-05-27

• STUDY OF THE INFLUENCE OF EXTRUSION PROCESS FACTORS ON THE EXTRUDATE EXPANSION INDEX FROM CORN

  D.I. Frolov, E.A. Chistyakova

  23-28

  2020-04-25

• IMPROVING THE TECHNOLOGY OF KVASS FERMENTATION ON THE BASIS OF ITS STRUCTURAL ANALYSIS

  A.A. Kurochkin, E.A. Lukyanova

  13-17

  2020-04-25

• STUDY OF THE WATER-ABSORBING PROPERTIES AND HARDNESS OF AN EXTRUDATE BASED ON CORN AND OKARA

  D.I. Frolov, A.V. Chushkina

  29-35

  2020-04-25

• TECHNOLOGY OF PRODUCTION OF BAKERY PRODUCTS WITH EXTRUDATE OF PUMPKIN SEEDS (ZUCCHINI) AND WHEAT GRAINS

  A.A. Kurochkin, A.N. Kudrina

  18-22

  2020-04-25