| |
| Issue |
Title |
| |
| Vol 33, No 1 (2025) |
Probiotic Feed Additive with Microbial Beta-Carotene: Development and Properties |
Abstract
PDF (Rus)
|
|
Vera V. Yaderets, Natalia V. Karpova, Elena V. Glagoleva, Vakhtang V. Dzhavakhiya |
| |
| Vol 32, No 3 (2024) |
Prospects for the Use of Sapropel for Growing Tomatoes in Open Field Conditions of the Foothill Zone of Dagestan |
Abstract
PDF (Rus)
|
|
Ramida H. Magomedmirzoeva, Samir A. Teymurov |
| |
| No 3 (2023) |
СМЕСИТЕЛЬНАЯ СПОСОБНОСТЬ СОРТОВ ТВЕРДОЙ И МЯГКОЙ ПШЕНИЦЫ ДЛЯ ПРОИЗВОДСТВА САРАТОВСКОГО КАЛАЧА |
Abstract
PDF (Rus)
|
|
, , , , |
| |
| No 4 (2023) |
Characteristics of Priority Properties of Narrow-Leaf Lupine for Use in the Food Industry |
Abstract
PDF (Rus)
|
|
Lubov' V. Konnova, Praskov’ya A. Ageeva, Larisa V. Troshina |
| |
| No 4 (2023) |
Prospects of Using Whey Isolate in the Technology of Dry Mixes for Specialized Nutrition |
Abstract
PDF (Rus)
|
|
Tamara Alekseevna Senotrusova, Tatyana Anatolyevna Ershova, Natalia Gavroshevna Li, Vladimir Alekssevich Lyakh, Georgy Valentinovich Medvedev |
| |
| No 3 (2023) |
The Brewer’s Spent Grain Cellulose Lignin Complex Sorption Capacity Study |
Abstract
PDF (Rus)
|
|
Irina N. Gribkova, Irina V. Lazareva |
| |
| No 3 (2023) |
The effect of exogenous gamma-aminobutyric acid on the antioxidant properties of sprouted grain |
Abstract
PDF (Rus)
|
|
Natalya V. Naumenko, Rinat I. Fatkullin, Irina V. Kalinina, Anastasia V. Radkevich, Ekaterina Eu. Naumenko, Nataliya V. Popova, Elizaveta K. Vasileva |
| |
| No 3 (2023) |
Mixing Capacity of Durum and Soft Wheat Varieties for the Production of Saratov Kalach |
Abstract
PDF (Rus)
|
|
Madina K. Sadigova, Anatoly Yu. Dogadin, Lubov V. Andreeva, Sergey N. Sibikeev, Galina I. Shutareva |
| |
| No 2 (2023) |
Apple Pomace as a Functional Food Ingredient: Scoping Review |
Abstract
PDF (Rus)
|
|
Vera M. Kodentsova, Dmitry V. Risnik, Elena M. Serba, Irina M. Abramova, Mikhail V. Turshatov, Alexander O. Solovyev |
| |
| No 1 (2023) |
Domestic developments of protein systems such as "Collagen" for solving the problems of industrial import substitution |
Abstract
PDF (Rus)
|
|
Aleksander Yu. Sokolov |
| |
| No 1 (2023) |
The Use of Spelt Grain of the Gremme Variety in Pasta Production |
Abstract
PDF (Rus)
|
|
Eugenia V. Khmeleva, Galina A. Osipova |
| |
| No 3 (2022) |
The Effect of Fruit and Vegetable Powders on the Crystallization and Rheological Properties of Confectionery Glaze |
Abstract
PDF (Rus)
|
|
Ella V. Mazukabzova, Larisa V. Zaitseva |
| |
| No 2 (2022) |
Characteristics of Promising Varieties of Lupine Michurinsky and Belorozovy 144 For Food Use |
Abstract
PDF (Rus)
|
|
Elena S. Timoshenko, Mihail I. Lukashevich, German L. Yagovenko, Praskov’ya A. Ageeva, Natal'ya M. Zaitseva |
| |
| No 4 (2021) |
Development of the Component Composition of Dry Composite Mixtures for National Types of Bread of Improved Nutritional Value |
Abstract
PDF (Rus)
|
|
Alexander V. Akulich, Tatyana D. Samuylenko, Roza T. Timakova |
| |
| No 2 (2019) |
Amylose Content in a Wheat Flour Influence on Become Stale of Bread and Indicator of the Quality of Bread in the Process of Storage |
Abstract
|
|
N. V. Leiberova, N. A. Pankratievа, N. V. Zavorohina, O. V. Chugunova |
| |
| No 4 (2019) |
Features of Rheological Properties of Rye Dough Flour and Mixtures Based on It |
Abstract
PDF (Rus)
|
|
T. B. Kulevatova, L. V. Adreeva, A. R. Tugush, M. K. Sadygova |
| |
| No 1 (2020) |
Features of the Introduction of Procedures Based on the Principles of HACCP for Fortified Flour Confectionery |
Abstract
PDF (Rus)
|
|
I. Yu. Reznichenko, A. M. Chistyakov |
| |
| 1 - 17 of 17 Items |
|
