FOOD TECHNOLOGY

• MODELING THE RECIPE FOR BISCUIT SEMI-FINISHED PRODUCT OF REDUCED ENERGY VALUE

  Z.A. Bochkareva

  5-8

  2018-12-25

• FRUITS AND BERRIES IN TECHNOLOGY OF BAKERY AND FLOUR CONFECTIONERY PRODUCTS

  G.V. Shaburova, E.A. Lukyanova

  35-38

  2018-12-25

• THE USE OF SECONDARY RAW MATERIALS IN THE PRODUCTION OF BAKERY PRODUCTS

  A.P. Smolianova, Y.V. Blinokhvatova

  25-28

  2018-12-25

• CONTROL OF TECHNOLOGICAL PROPERTIES OF UNMALTED GRAIN RAW MATERIALS

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

  9-19

  2018-12-25

• CURRENT TRENDS AND PROSPECTS FOR THE USE OF EXTRUDATES IN FUNCTIONAL FOODS

  D.I. Frolov

  10-15

  2018-11-20

• QUALITY OF BAKERY PRODUCTS WITH EXTRUDED MIXTURE SEEDS OF FLAX AND WHEAT GRAIN

  G.V. Shaburova

  5-9

  2018-11-20

• THE EFFECT OF ADDITIVES ON THE TEXTURE OF COMPOSITE EXTRUDATES

  D.I. Frolov

  15-18

  2018-06-18

• PUFF BAKERY PRODUCTS FROM A EXTRUDATE OF MILLET

  P.K. Garkina, G.V. Shaburova

  5-10

  2018-06-18

• EXTRUDATE BUCKWHEAT IN TECHNOLOGY OF BAKING PRODUCTS

  P.K. Garkina, G.V. Shaburova

  11-14

  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

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

  D.I. Frolov

  16-20

  2017-12-16

• 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

• 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

• 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

• 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