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O. V. Perfilova
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O. V. Perfilova
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O. V. Perfilova
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1
Development of a new method for preparing white flour dough using apple and pumpkin powder
by
O
.
V
.
Perfilova
Published 2019-03-01
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Article
2
Яблочные выжимки как источник биологически активных веществ в технологии продуктов питания
by
O
.
V
.
Perfilova
Published 2017-12-01
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Article
3
The using of microwave, infrared heating in technology of carrot powder from refuse
by
O
.
V
.
Perfilova
Published 2019-07-01
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Article
4
The research of rheological properties of bagasse based paste
by
O
.
V
.
Perfilova
,
G. O. Magomedov
Published 2019-07-01
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Article
5
The advantage of MICROWAVE-heating application in pumpkin pomace processing
by
O
.
V
.
Perfilova
,
G. O. Magomedov
Published 2019-03-01
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Article
6
Potentials of bioimpedance method for nutritional status assessment in children with cerebral palsy
by
O
.
V
.
Perfilova
,
E. B. Khramova
,
A. V. Shaitarova
Published 2021-07-01
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Article
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