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Vol 2, No 2 (2019) TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES Abstract  PDF (Eng)  similar documents
T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik
"... consisting in the absence of target classifications of grain and a decrease in its qualitative potential, in ..."
 
Vol 2, No 4 (2019) MECHANISMS OF DESTRUCTION AND SYNTHESIS OF LIQUID MEDIA, USED IN THE FOOD INDUSTRY UNDER NON-EQUILIBRIUM CONDITIONS Abstract  PDF (Eng)  similar documents
T. V. Savenkova, A. R. Karimov, M. A. Taleysnik, T. V. Gerasimov, N. B. Kondratev
 
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