INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION

by Borodulin D.M., Shulbaeva M.T., Musina O.N., Shepieva B.M.
Published 2017-09-01

DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE

by Borodulin D.M., Budrik V.G., Shulbaeva M.T., Shafrai A.V.
Published 2016-06-01

Healthy Bakery Composite Mixes

by Nevskaya E., Tyurina I., Turina O., Shulbaeva M., Potapova M., Golovacheva Y.
Published 2019-12-01

DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS

by Nevskaya E.V., Borodulin D.M., Potekha V.L., Nevskiy A.A., Lobasenko B.A., Shulbaeva M.T.
Published 2018-06-01