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N. B. Kondratiev
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N. B. Kondratiev
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N. B. Kondratiev
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1
Expansion of the assortment of jelly shaped marmalade based on vegetable puree
by
S. N. Tefikova
,
I. A. Nikitin
,
N
.
B
.
Kondratiev
,
N. G. Semenkina
Published 2018-10-01
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Article
2
Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients
by
O. S. Rudenko
,
N
.
B
.
Kondratiev
,
M. V. Osipov
,
I. A. Belova
,
M. A. Lavrukhin
Published 2020-09-01
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Article
3
Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats
by
O. S. Rudenko
,
N
.
B
.
Kondratiev
,
M. A. Pesterev
,
A. E. Bazhenova
,
N. V. Linovskaya
Published 2020-02-01
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Article
4
The use of cavitation in the technology of confectionery semi-finished products based on fruit and vegetable raw materials
by
O. S. Rudenko
,
M. A. Pesterev
,
N
.
B
.
Kondratiev
,
M. A. Taleysnik
,
A. E. Bazhenova
Published 2021-01-01
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Article
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