Author Details

Krutyaeva, E V

Issue	Section	Title	File
No 4 (2014)	Articles	INFLUENCE OF IODINE-CONTAINING RAW MATERIALS AND ADDITIVES FOR THE QUALITY OF BREAD MADE FROM RYE FLOUR	(Rus)
No 4 (2012)	Articles	Influence of Amarant Flour for Iodine Contents in Formed Bread from the First Sort Wheat Flour
No 4 (2013)	Articles	FENUGREEK HAY SEEDS POWDER APPLICATION IN PRODUCTION OF BREAD FROM THE WHEAT BAKING FLOUR	(Rus)
No 4 (2011)	Articles	The Test Preparation Mass Influence for the Content of Iodine in Bread with the Addition of Iodized Proteins «Joddar» from Rye Flour and Mixture of Rye and Wheat Flour of the First Grade
No 4 (2010)	Articles	Using Iodine Containing Raw Material in Mixture Rye and Wheat Flour Bread Production.
No 4 (2006)	Articles	YODOOBESPEChENNOST': SOSTOYaNIE, ZADAChI, TsELI