Development of formulations and technology for culinary products using a food-grade soy emulsion
Kiseleva, Yu. V., 1994, Candidate of Sciences dissertation
- 05.18.16
Saint Petersburg
159 pp.
More works in this specialty
- Increasing the nutritional value of flour-based culinary products made from corn and millet flour of the national cuisine of Kabardino-Balkaria
Dzhaboyeva, Amina Sergoyevna · 1995 · Candidate of Sciences
- 05.18.16
- Improvement of the technology of culinary products from minced broiler chicken meat
Loginova, Ella Nikolaevna · 1994 · Candidate of Sciences
- 05.18.16
- Technology of a vegetable semi-finished product for flour confectionery and culinary products
Gafforov, Zhabbor Sattorovich · 1994 · Candidate of Sciences
- 05.18.16
- Improvement of the technology of batter-based products
Zhukov, Yevgeniy Viktorovich · 1994 · Candidate of Sciences
- 05.18.16
- Technology and properties of a specialized product promoting adaptation of the organism under high-altitude conditions
Yashaev, Aleksandr Mikhailovich · 1993 · Candidate of Sciences
- 05.18.16