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| Issue | Title | |
| Vol 5, No 3 (2022) | Defrosted products with preserved micro- and macrostructure | Abstract similar documents |
| I. A. Gurskiy, A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... состоянии и сохранение структуры белков. Значимое место в производстве макарон и хлебобулочных изделий ..." | ||
| Vol 5, No 2 (2022) | Features of food design on a 3D printer. A review | Abstract similar documents |
| E. V. Ulrikh, V. V. Verkhoturov | ||
| "... из нескольких материалов и проектирования сложных внутренних структур. Важным фактором приемлемости ..." | ||
| Vol 5, No 1 (2022) | FORMATION OF A FOAMY STRUCTURE OF CONFECTIONERY PASTILLE PRODUCTS | Abstract similar documents |
| E. V. Kazantsev, N. B. Kondratev, O. S. Rudenko, N. A. Petrova, I. A. Belova | ||
| "... В данной работе рассмотрены вопросы формирования пенообразной структуры зефира. Выявлены ..." | ||
| 1 - 3 of 3 Items | ||
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