Storage and processing of agricultural production
№ 1 (20)
Lukin N.D., Lapidus T.V., Borodina Z.M..
Bioconversion of starchcontent raw materials as aim to create functional products
№ 2 (21)
Lapteva N.K., Safina N.Z..
Effect of rye raw material on moisture changes and shrinkage of wheat-rye bread and glazed gingerbreads during storage
№ 3 (34)
Lapteva N.K., Mit'kinyh L.V..
Optimal ratio of wheat, rye and triticale flour at manufacture of biscuits
№ 4 (35)
Lapteva N.K., Skorobogatykh N.A..
The estimation of varieties of winter triticale as raw material for production of malt
№1 (44)
Lapteva N.K., Gireva V.M..
Productivity and baking properties of winter triticale under conditions of Kirov region in depending on varietal features (pp. 18-22)
№5 (48)
Chekina M.S., Meledina T.V., Sergacheva E.S..
Influence of grain germination mode on the malt enzymatic activity of the Vyatsky naked oat (pp. 46-52)
Leshchenko М.А., Samofalov А.Р., Samofalova N.E..
Study of grain quality of lines and varieties of durum wheat with different levels of SDS-sedimentation (pp. 52-56)
№1 (50)
Pashina L.V., Pashin E.L..
Improving of method for determination of the long fiber output for qualimetry of flax varieties (pp. 19-23)
№3 (52)
Lapteva N.K., Mit'kinyh L.V..
Novelties in assortment of the bakery products with use of rye raw materials (pp. 23-26)
№5 (60)
Lapteva N.K., Mit'kinyh L.V..
Flour confectionery products of increased nutritional value (pp. 16-20)
№4 (65)
Medvedeva E.A., Patsyuk L.K., Alabina N.M., Nariniyants T.V..
The use of pectins from the bark of coniferous trees in canned food production
read all
№5 (66)
Lapteva N.K., Mit'kinyh L.V..
Nutritional and biological value of new bakery and flour confectionery products
read all
Patsyuk L.K., Fedosenko T.V., Zhuravskaya-Skalova D.V..
Safety of the functional food product – canned "dessert from topinambur" in the process of its manufacture
read all
№6 (67)
Kurbanova M.N., Trishkaneva M.V., Semenova Zh.A., Kolokolova A.Yu., Levshenko M.T..
Isolation and identification of Alicyclobacillus genus bacteria in domestically produced apple juice concentrates
read all
Patsyuk L.K., Fedosenko T.V., Medvedeva E.A., Nariniyants T.V..
The functional food product on the basis of topinambur
read all
