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Krasina Irina
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Krasina Irina
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Krasina Irina
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1
Coffee sludge as a new food ingredient
by
Khashpakyants Bagrat
,
Krasina
Irina
,
Filippova Elizaveta
Published 2021-01-01
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Article
2
The influence of inulin on the structural and mechanical properties of dough for the gluten-free biscuit
by
Krasina
Irina
,
Strelkova Anastasia
,
Duishenbek Nargiz
,
Filippova Elizabeth
Published 2021-01-01
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Article
3
The effect of dietary fibers on the viscoelastic properties of the gluten-free cookie dough
by
Krasina
Irina
,
Kurakina Anna
,
Viktorova Elena
,
Strelkova Anastasia
Published 2021-01-01
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Article
4
Application of combined methods for the production of ingredients for the confectionery industry
by
Baranova Zinaida
,
Krasina
Irina
,
Tarasenko Natalia
,
Elemanova Rimma
Published 2021-01-01
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Article
5
Development of the grain energy bars with the high content of dietary fibers
by
Krasina
Irina
,
Kurakina Anna
,
Kasymova Cholpon
,
Krasina Ekaterina
Published 2021-01-01
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Article
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