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Vol 5, No 3 (2022) Products of whole grain processing and prospects of their use in production of flour confectionery Abstract  similar documents
S. Yu. Misteneva
"... . Production of flour confectionery, in particular biscuits, is an important part of the Russian food industry ..."
 
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
"... parameters, which makes it possible to obtain high quality confectionery products of a given shape. ..."
 
Vol 5, No 2 (2022) Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder Abstract  similar documents
E. V. Mazukabzova, L. V. Zaytseva
"... %; vegetable confectionery glaze with the beet powder content of 13%. ..."
 
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