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Issue | Title | |
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 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 | ||
"... the optical properties of flour (semolina) obtained in laboratory and production conditions from durum wheat ..." | ||
Vol 6, No 4 (2023) | Compositions of enzyme preparations for targeted modification of multicomponent bran | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, L. N. Krikunova | ||
"... enzymatic reactions when using wheat-lentil-flax bran as a substrate. High effectiveness of the developed ..." | ||
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’s ..." | ||
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 7, No 4 (2024) | Biotechnological aspects of the technology of preparation of grain-fruit wort from wheat grain and blackcurrant cake | Abstract similar documents |
E. M. Serba, E. N. Sokolova, L. V. Rimareva, V. V. Ionov, N. I. Ignatova, M. B. Overchenko | ||
"... for the preparation of grain-fruit wort using biotechnological methods for the conversion of polymers of wheat ..." | ||
Vol 6, No 1 (2023) | Bran from composite grain mixture as an object of deep processing. Part 2. Carbohydrate-amylase and lipid complexes | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
"... Polycomponent bran obtained by joint grinding of a grain mixture from cereals (wheat), legumes ..." | ||
Vol 5, No 4 (2022) | Bran from composite grain mixture as an object of deep processing. Part 1. Protein-proteinase complex | Abstract similar documents |
I. S. Vitol, E. P. Meleshkina, G. N. Pankratov | ||
"... the joint processing of cereals (wheat), legumes (lentils) and oilseeds (flax), in terms of its chemical ..." | ||
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 | ||
"... . https://doi. org/10.1146/annurev-food-030713–092346 7. Jenkins, D. J. A., Wolever, T. M. S., Taylor, R ..." | ||
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