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| Issue | Title | |
| Vol 7, No 3 (2024) | World practice of wheat flour classification | Abstract similar documents |
| A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban | ||
| "... of wheat flour. Despite the wide assortment of flour confectionery products on the Russian market, baker ..." | ||
| Vol 7, No 2 (2024) | Gluten-free snacks based on a flour composite mixture, fortified with the Asafoetida spice (Ferula assa-foetida) | Abstract similar documents |
| G. N. Dubtsova, I. S. Vitol | ||
| "... A recipe of snacks based on flour composite mixtures has been developed and scientifically ..." | ||
| 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 | ||
| "... The main recipe component of most types of flour confectionery is wheat flour, the technological ..." | ||
| Vol 7, No 1 (2024) | Biscuits enriched with the edible powder of Angoumois grain moth (Sitotroga cerealella): Optimization, characterization and consumer perception assessment | Abstract PDF (Eng) similar documents |
| S. M. Mohsen, A. Ashraf, S. S. Ahmed, T. G. Abedelmaksoud | ||
| Vol 3, No 2 (2020) | CHANGES OF THE OPTICAL PROPERTIES OF TOP-GRADE FLOUR (SEMOLINA) FROM DURUM WHEAT DURING ITS RIPENING | Abstract PDF (Eng) similar documents |
| T. S. Steinberg, E. P. Meleshkina, O. G. Shvedova, O. V. Morozova, N. S. Zhiltsova | ||
| "... from 0.70 to 1.21 mcg/g. At that during storage the optical properties of flour variety with the lowest ..." | ||
| Vol 7, No 1 (2024) | Prediction of technological properties of wheat flour by combination of UV-VIS-NIR spectroscopy and multivariate analysis methods | Abstract similar documents |
| R. A. Platova, E. V. Zhirkova, D. A. Metlenkin, A. A. Lysenkova, Yu. T. Platov, V. A. Rassulov | ||
| "... , the possibility of using UV-VIS-NIR spectroscopy combined with multivariate analysis for grading wheat flour ..." | ||
| Vol 2, No 1 (2019) | Beta-glucans from biomass of plant and microbial origin | Abstract PDF (Eng) similar documents |
| N. Yu. Sharova, B. S. Manzhieva, A. A. Printseva, T. V. Vybornova | ||
| "... , τ = 60 min, the dosage of 1 units AA/g [11]; KEY WORDS: rye, flour, carbohydrate-environ- ment ..." | ||
| Vol 7, No 3 (2024) | Technological aspects of managing the structural and mechanical properties of wheat bread crumb | Abstract similar documents |
| V. Ya. Chernykh, E. V. Alekseenko, D. O. Smetanin, Kh. A. Baluyan, Yu. Yu. Pechnikova | ||
| "... of carbohydrate-amylase and protein-proteinase complex of wheat flour by introduction of wheat malt and dry gluten ..." | ||
| Vol 3, No 3 (2020) | TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTS | Abstract PDF (Eng) similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, Ju. R. Nagainikova | ||
| "... carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax ..." | ||
| Vol 4, No 1 (2021) | To the question of determining glycemic index by glucose | Abstract similar documents |
| I. S. Vitol, E. P. Meleshkina, G. N. Dubtsova | ||
| "... University of Food Production, Moscow, Russia KEY WORDS: wheat flour, multi-grain mixture, digestion ..." | ||
| Vol 5, No 2 (2022) | Protein-fat concentrate for enrichment of wheat flour | Abstract similar documents |
| G. N. Pankratov, E. P. Meleshkina, I. S. Vitol, I. A. Kechkin, S. N. Kolomiets | ||
| "... Wheat flour, especially high grade flour, is significantly impoverished in macro-, micronutrients ..." | ||
| 1 - 11 of 11 Items | ||
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