Showing 1 - 18 results of 18 for search '"Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij"', query time: 0.78s Refine Results
  1. 1
    IMPACT OF NEW PRODUCTS WITH A FLOUR DIETARY SUPPLEMENTS "RAPAMID" ON CLINICAL STATE OF THE HUMAN
    by E. I. Kireevа, E. I. Ponomareva
    Published 2015-07-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  2. 2
    THE INFLUENCE OF PROCESSED PRODUCTS OF WHEAT GERM ON GRAIN BREAD QUALITY
    by E. I. Ponomareva, N. N. Alekhinа, I. A. Bakayeva
    Published 2014-07-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  3. 3
    EFFECT OF THE METHOD OF PREPARATION OF RYE GRAIN ON ITS MICROSTRUCTURE AND SAFETY INDICATORS
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  4. 4
    DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  5. 5
    DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  6. 6
    Efficiency of application of electroactivated aqueous solution in the production of bread low acidity
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  7. 7
    SELECTING PARAMETERS OF PREPARATION SOURDOUGH SPONTANEOUS FERMENTATION OF WHEAT BIOACTIVATED
    by E. I. Ponomareva, N. N. Alehina, I. A. Zhuravleva
    Published 2013-07-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  8. 8
    STUDY OF CHANGES IN THE ACIDITY OF THE SOURDOUGH SPONTANEOUS FERMENTATION
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  9. 9
    The study of the influence of food supplement “Enzo Way 5.02” on the properties of bread and its microbiological indicators
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  10. 10
    Prediction of bakery products nutritive value based on mathematical modeling of biochemical reactions
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  11. 11
    CHOICE OF EFFICIENT METHOD OF ADDING FLOUR FROM BUCKWHEAT BRAN
    by E. I. Ponomareva, A. V. Odintsova, V. Yu. Kustov
    Published 2015-01-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  12. 12
    The method of manufacture bakery products using phospholipid emulsion sunflower oil
    by S. Altayuly, G. O. Magomedov, E. I. Ponomareva
    Published 2013-04-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  13. 13
    The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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    Article
  14. 14
    The rationale of moisture on wheat, enriched flour from oat bran
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  15. 15
    Development of a new recipe muffins increased nutritional value
    by E. I. Ponomareva, S. I. Lukina, O. B. Skvortsova
    Published 2018-03-01
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  16. 16
    Effect of soaking seeds of flax on the ultimate strength of flaxes
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  17. 17
    Obtaining of bread with the use of mixtures of wheat flour of the highest grade and wholemeal from the grain pigmented barley varieties Granal 32
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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  18. 18
    The influence of the dosage of corn oil on the quality indicators of the dough and products with germinated flax seeds
    “...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”
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    Article
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