FOOD TECHNOLOGY

• 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

• THE EFFECT OF OAT BRAN AND SWEETENER ON INDICATORS BISCUIT SEMI-FINISHED PRODUCT

  Z.A. Bochkareva, O.A. Serebrykova

  5-12

  2020-04-25

• IMPROVING THE CONTENT OF DIETARY FIBER AND BIOACTIVE COMPONENTS IN EXTRUSION PRODUCTS

  D.I. Frolov, E.A. Lukyanova

  18-25

  2019-11-15

• APPLICATION OF MUSTARD PROCESSING PRODUCTS IN MAYONNAISE PRODUCTION TECHNOLOGIES

  M.M. Rusakova, G.G. Rusakova, N.I. Lebed, N.F. Tsybenko, M.B. Lebed

  5-11

  2019-11-15

• INVESTIGATION OF THE INFLUENCE OF EXTRUDED COMPOSITE MIXTURE OF MILK THISTLE SEEDS AND WHEAT GRAIN ON THE SHELF LIFE OF BAKERY PRODUCTS

  N.N. Shmatkova, A.A. Kurochkin

  26-31

  2019-11-15

• IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS USING GRAPE SEED FLOUR

  A.P. Smolyanova, M.O. Voloshina

  12-17

  2019-11-15

• DEVELOPMENT OF THE MODE OF VACUUM DRYING PEPPER GRADE «LASTOCHKA»

  A.I. Skomorokhova, A.A. Zavyalov, Yu.V. Rodionov, A.S. Zorin

  23-28

  2019-11-10

• FUNCTIONAL AND TECHNOLOGICAL PROPERTIES EXTRUDED COMPOSITE MIX

  P.K. Garkina, N.V. Zhivaeva

  10-15

  2019-11-10