Application of calcium-containing additives in breadmaking
Yakovlev, Vladimir Vladislavovich, 2004, Candidate of Sciences dissertation
Saint Petersburg
168 pp.
More works in this specialty
- Hydration in food systems: physical fundamentals and the technology of products with specified properties
Titov, Sergey Aleksandrovich · Doctor of Sciences · Voronezh State Technological Academy
- Study and use of food additives in the technologies of fermented milk beverages
Dovgun, Nikolai Petrovich · Candidate of Sciences · Voronezh State University of Engineering Technologies
- Development of a technology for a fermented beverage based on honey and spice-and-aromatic raw materials with a long shelf life
Yakovleva, Irina Nikolaevna · 2009 · Candidate of Sciences · St. Petersburg State University of Refrigeration and Food Technologies
- Development of bifidobacteria-containing microbial consortia for producing meat products from low-grade raw materials
Gizatov, Albert Yakupovich · 2005 · Candidate of Sciences
- Biotechnology of iodine-containing biologically active organic substances : theoretical foundations of production and application in food technology
Bitueva, Elvira Borisovna · 2005 · Doctor of Sciences