FOOD TECHNOLOGY

• EXTRUDATE BUCKWHEAT IN TECHNOLOGY OF BAKING PRODUCTS

  P.K. Garkina, G.V. Shaburova

  11-14

  2018-06-18

• THE EFFECT OF ADDITIVES ON THE TEXTURE OF COMPOSITE EXTRUDATES

  D.I. Frolov

  15-18

  2018-06-18

• INVESTIGATION OF THE PHYSICAL AND FUNCTIONAL CHARACTERISTICS OF SNACKS

  D.I. Frolov

  5-9

  2018-05-18

• IMPROVED CHARACTERISTICS OF EXTRUDED SNACKS

  D.I. Frolov, Yu.V. Blinokhvatova

  10-15

  2018-05-18

• THE PRODUCTION OF WHEAT BREAD REPLACE PART OF THE WHEAT FLOUR FOR BUCKWHEAT

  P.K. Garkina, E.A. Lukyanova, E.F. Kleymenova

  10-15

  2017-12-16

• INFLUENCE OF TECHNOLOGICAL PARAMETERS ON ENERGY EFFICIENCY AT THE PRODUCTION OF CORN EXTRUDES

  D.I. Frolov

  16-20

  2017-12-16

• TEXTURE PROPERTIES OF EXTRUDATES FROM A MIXTURE OF CORNMEAL AND WHEY PROTEIN

  D.I. Frolov

  35-39

  2017-11-29

• USING THE EXTRUDED COMPOSITE MIXTURE IN THE TECHNOLOGY OF RYE-WHEAT BREAD

  N.V. Kulemina, G.V. Shaburova

  26-30

  2017-11-29

• ENRICHMENT OF YOGHURT WITH VEGETABLE COMPONENTS

  I.V. Ivanova, M.S. Ionov, M.Y. Kravchenko, Yu.V. Rodionov

  18-21

  2017-11-29

• PERSPECTIVES OF USE OF NON-TRADITIONAL RAW MATERIALS IN THE MANUFACTURE OF BAKERY PRODUCTS OF INCREASED FOOD AND BIOLOGICAL VALUES

  Yu.S. Kulkova, P.K. Garkina

  31-34

  2017-11-29

• THE DEVELOPMENT OF A COMPUTER PROGRAM FOR CALCULATING THE MOISTURE CONTENT AND THE EXPANSION INDEX OF OAT EXTRUDATE

  D.I. Frolov, A.A. Kurochkin

  22-25

  2017-11-29

• PROBIOTIC PRODUCTS WITH A MULTIFUNCTIONAL COMPOSITE STRUCTURE

  D.I. Frolov

  44-51

  2017-03-04

• COMPARATIVE PRODUCT QUALITY ASSESSMENT OF BREAD QUALITY FROM WHEAT FLOUR, REALIZED IN RETAIL TRADING NETWORK PENZA

  E.S. Selivanov, P.K. Voronina

  39-43

  2017-03-04

• PROMISING TECHNICAL AND TECHNOLOGICAL SOLUTIONS IN THE PRODUCTION OF FERMENTED BEVERAGES

  G. V. Shaburova, P. K. Voronina, L. I. Kurmaeva

  34-40

  2016-10-10

• OPTIMIZATION OF MIXTURES WITH A BALANCED CHEMICAL COMPOSITION AND POSSIBILITIES FOR THEIR EXTRUSION

  D. I. Frolov

  18-26

  2016-10-10

• USE POMACE PEAR IN FOOD PRODUCTION

  G. S. Gusakova, S. N. Evstaf’ev

  5-11

  2016-10-10

• FUNCTIONAL FOOD COMPOSITE FROM MIX OF GRAIN OF WHEAT AND SEEDS OF FLAX

  A. A. Kurochkin

  27-33

  2016-10-10

• OPTIMIZATION OF PLANNING DECISIONS OF INDUSTRIAL PREMISES CATERING

  E. A. Bulanov, A. A. Kurochkin, S. V. Chekaykin

  12-17

  2016-10-10

• NANOMATERIALS AND NANOTECHNOLOGIES IN FOOD AND ASSESSMENT OF THEIR SAFETY

  D. I. Frolov

  11-14

  2016-05-10

• APPLICATION OF DRIED TOMATOES IN THE TECHNOLOGY OF PREPARATION OF CUPCAKES

  P. K. Voronina

  9-14

  2016-05-10