Development of methods for increasing the vitamin value of bakery products

More works in this specialty

1. Technological and experimental substantiation of the technology of pectin-containing functional food products

   Rodionova, Lyudmila Yakovlevna · 2004 · Doctor of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
2. Technology of spirits from new grape varieties and non-traditional raw materials

   Chekmaryova, Marina Grigoryevna · 2004 · Candidate of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
3. Improvement of production and storage technologies for fruit juices to reduce their hydroxymethylfurfural content

   Tsimbalaev, Sergey Robertovich · 2002 · Candidate of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
4. Optimization of the wheat grain drying process in recirculating grain dryers of the RD and U2-UZB types based on simulation modeling

   Khudiakova, Irina Viktorovna · 2002 · Candidate of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture
5. Control of flow-line production of flour confectionery products using an acoustic method of texture monitoring

   Yuodeykene, Grazhina Ferdinandovna · 1992 · Doctor of Sciences

   • 05.18.01 Technology of processing, storage and conversion of cereals, legumes, groats, fruit-and-vegetable products and viticulture

All works in this specialty