Search Results - Prisuhina, N V

  • Showing 1 - 5 results of 5
Refine Results
  1. 1
    The use of buckwheat in the production of fondant candies

    The use of buckwheat in the production of fondant candies by Melnikova, E. V., Prisuhina, N. V., Ermosh, L. G.

    Get full text
    Conference Proceeding
    Save to List
    Saved in:
  2. 2
    Features of biotechnological processes of bread production enriched with inulin-containing raw materials

    Features of biotechnological processes of bread production enriched with inulin-containing raw materials by Ermosh, L G, Safronova, T N, Prisuhina, N V

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    New types of biscuit products with improved amino acid composition

    New types of biscuit products with improved amino acid composition by Ermosh, L G, Prisuhina, N V, Melnikova, E V, Safronova, T N

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  4. 4
    The use of oilseed cake for supplementation of bakery products

    The use of oilseed cake for supplementation of bakery products by Ermosh, L G, Prisuhina, N V, Koch, D A, Eremina, E V

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Use of vegetable raw materials in production of vegetable - berry purees with the set organoleptic, technological properties and nutrition value

    Use of vegetable raw materials in production of vegetable - berry purees with the set organoleptic, technological properties and nutrition value by Ermosh, L G, Prisuhina, N V, Ya Kolman, O

    Get full text
    Items that this one cites
    Article
    Save to List
    Saved in:

Search Tools: