Issue
Title
Authors
Dough for Bread Production Preparing Methods Optimization from Spring Wheat Ruptured Chinch Grain Flour.
Dulov M.I., Kazakova E.S.
Using Iodine Containing Raw Material in Mixture Rye and Wheat Flour Bread Production.
Dulov M.I., Krutyaeva E.V.
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
Krutyaeva E.V.
PECTIN RAW MATERIALS INFLUENCE FOR THE QUALITY OF BREAD FROM WHEAT FLOUR
Romadina Y.A.
INFLUENCE OF IODINE-CONTAINING RAW MATERIALS AND ADDITIVES FOR THE QUALITY OF BREAD MADE FROM RYE FLOUR
Krutyaeva E.V.
THE INFLUENCE OF JERUSALEM ARTICHOKE POWDER FOR THE QUALITY OF THE HIGHEST GRADE BREAD FLOUR
Zhuravlev A.P., Ladina S.V.
ADDITIONAL RAW MATERIALS USAGE BY BAKERY PRODUCTS OF THE FUNCTIONAL PURPOSE PRODUCTION
Alekseeva M.M., Volkova A.V., Romadina Y.A.
Effect of fruit filling on the basis of apple sauce for wheat flour high grad bread quality
Kspoyan I.S.
FENUGREEK HAY SEEDS POWDER APPLICATION IN PRODUCTION OF BREAD FROM THE WHEAT BAKING FLOUR
Krutyaeva E.V.
EFFECT OF DIFFERENT PACKAGING MATERIALS ON CONSUMER PROPERTIES OF PREMIUM WHEAT FLOUR BREAD
Alekseyeva M.M., Pashkova E.U.
SW F Influence for technological and baking properties of wheat flour
Romadina U.A.
Influence of Amarant Flour for Iodine Contents in Formed Bread from the First Sort Wheat Flour
Krutyaeva E.V.
MALTOSE MOLASSES INFLUENCE FOR THE QUALITY OF BREAD FROM HIGHER BAKERY WHEAT FLOUR AND FIRST GRADE MIXTUR
Alekseeva M.M., Pashkovа E.Y.
1 - 13 of 13 Items

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