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| Issue | Title | |
| 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 | ||
| "... физиологических потребностей в пищевых волокнах для детского и взрослого населения РФ и разных стран мира ..." | ||
| Vol 6, No 2 (2023) | Functional properties of the dietary fibers and their using in the manufacturing technology of fish products | Abstract similar documents |
| T. N. Pivnenko | ||
| "... . Основное внимание уделяется их значимости и способам применения в технологии рыбной продукции. Пищевые ..." | ||
| Vol 6, No 2 (2023) | Quality characteristics of milk ice cream with citrus fibers and gum | Abstract similar documents |
| A. V. Landikhovskaya, A. A. Tvorogova | ||
| "... стабилизатором-эмульгатором, была достигнута в образце с волокнами и ксантановой камедью. Образец с пищевым ..." | ||
| Vol 6, No 1 (2023) | Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze | Abstract similar documents |
| L. V. Zaytseva, E. V. Mazukabzova, M. N. Bogachuk | ||
| "... Плодоовощное сырье и продукты его переработки содержат пищевые волокна и биологически активные ..." | ||
| Vol 7, No 2 (2024) | Technological aspects and requirements to raw materials for increasing the nutritional value of glaze | Abstract similar documents |
| E. V. Mazukabzova | ||
| 1 - 5 of 5 Items | ||
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