Search Results - Baluyan, Khachatur

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    Methodology of instrumental control of bakery crumb characteristics

    Methodology of instrumental control of bakery crumb characteristics by Chernykh, Valery, Baluyan, Khachatur

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    The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products

    The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products by Tyurina, Irina, Peshkina, Irina, Baluyan, Khachatur, Tkachev, Elena, Shcherbakov, Pavel

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