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N. P. Zatsepilina
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N. P. Zatsepilina
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N. P. Zatsepilina
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1
ACTUAL ASPECTS OF SCHOOL MEALS, AGE APPROPRIATE PHYSIOLOGICAL NEEDS
by
G. O. Magomedov
,
N
.
P
.
Zatsepilina
,
V. V. Lygin
Published 2014-07-01
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Article
2
THE INFLUENCE OF DISPERSION OF FLOUR’S PARTICLES FROM WHOLE-GRAIN WHEAT AND DISPERSED GRAIN MASS ON STRUCTURE FORMATION OF DOUGH AND BREAD
by
V. L. Cheshinskii
,
G. O. Magomedov
,
N
.
P
.
Zatsepilina
,
S. G. Gulbagandova
Published 2015-07-01
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Article
3
THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL
by
V. L. Cheshinskii
,
G. O. Magomedov
,
N
.
P
.
Zatsepilina
,
S. G. Gulbagandova
Published 2015-07-01
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Article
4
Optimization of the process of mixing liquid-phase heterogeneous products
by
L. E. Glagoleva
,
N
.
P
.
Zatsepilina
,
M. V. Kopylov
,
S. O. Rodionov
Published 2021-06-01
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Article
5
DEVELOPMENT OF A FUNCTIONAL PURPOSE WHIPPED BREAD WHOLE GRAIN WHEAT, RYE AND WHEAT BRAN
by
G. O. Magomedov
,
N
.
P
.
Zatsepilina
,
A. A. Zhuravlev
,
V. L. Cheshinskii
Published 2016-02-01
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6
Calculation of the process duration of thermo-moisture treatment of semi-finished products based on animal and vegetable raw materials
by
L. E. Glagoleva
,
N
.
P
.
Zatsepilina
,
M. V. Kopylov
,
I. V. Nesterenko
Published 2018-10-01
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