1412 Wilms' tumour, results of treatment with the European recommendations at the St. Petersburg centre by Shats, L, Chavpetsova, E, Matchenkova, N, Popov, S, Radulesku, G, Silkov, V, Viktorovich, T, Belogurova, M

Get full text

Quality of rye break flour and its foaming ability by Kuznetsova, L., Burykina, M., Nutchina, M., Parakhina, O., Savkina, O.

Get full text

Evaluation of the baking qualities of long-term storage wheat, taking into account the influence of the rheological characteristics of the dough by Gureva, K. B., Beletskiy, S. L., Tarasova, I. A.

Get full text

Enzymatically active plant and microbial substances as potential food biocatalysts by Sharova, N. Yu, Printseva, A. A., Loskutov, S. I.

Get full text

The technology of functional rye-wheat bread with sorghum flour by Temnikova, O.

Get full text

Development of nutritionally adapted bakery products for the nutrition of athletes, taking into account medical and biological requirements by Kostyuchenko, M. N., Tyurina, O. E., Nevskaya, E. V., Tyurina, I. A., Borisova, A. E.

Get full text

Improvement of the extraction method with preliminary sample hydrolysis to determine the fat content in bakery products by Kukin, M. Y., Nutchina, M. A., Kuznetsova, L. I., Gavrilova, T. A., Barsukova, T. T.

Get full text

Designing manufacturing technology of meat semi-finished products of functional use by Nazarova, N. E., Lavrenova, Z. I., Lazutina, A. L., Dolgopolova, S. V., Sycheva, O. V.

Get full text

International experience in the development of individual functional products for the prevention of atherosclerosis by Vesnina, A., Prosekov, A.

Get full text

Blue lupin seed flour usage in a baking industry by Begeulov, M. Sh, Konorev, P. M.

Get full text

Application of cavitation technology in the production of fondant sweets by Zaitseva, L. V., Baulina, T. V., Uskova, Iu A., Pesterev, M. A., Akimov, A. I.

Get full text

Use of champignon powder with emulsifying properties in emulsion technology by Zhmuruna, N. D., Kobzeva, C. U., Vlasova, M. V., Zhelepina, N. V., Kozlov, A. V.

Get full text

Enzyme application for enhancement of the bread quality from mixed rye-linseed flour by Belyavskaya, I. G., Matveeva, I. V., Bogatygeva, T. G., Uvarova, A. G., Titov, A. U.

Get full text

Assessment of the influence of quinoa flour on the technological properties of wheat bakery flour and bread quality by Eliseeva, L. G., Zhirkova, E. V., Kokorina, D. S., Martirosyan, V. V., Nevskaya, E. V.

Get full text

Effects of fatty foods on the sensory characteristics and storage stability of crackers by Demchenko, E. A., Savenkova, T. V.

Get full text

Development of a modern methodology for experimental laboratory baking of rye bread by Bykova, N. Yu, Chernykh, V. Ya

Get full text

Research of functional properties of protein-polysaccharide mixtures for use in chocolate-nut filling technology by Vaskina, V. A., Shchegoleva, I. D., Molchanova, E. N.

Get full text

Technology of poultry meat and coagulated egg white products by Klimenkova, A. Yu, Stefanova, I. L., Shakhnazarova, L. V.

Get full text

Correlation of cracker quality indicators with the amount and quality of gluten by Meleshkina, E. P., Kolomiets, S. N., Bundina, O. I.

Get full text

Equations of the rheological state of food media with plastic properties by Koryachkin, V. P., Koryachkina, S. Y., Ladnova, O. L., Baluyan, K. A.

Get full text