Search Results - "Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij"

1

RHEOLOGICAL DEFORMATION BEHAVIOR MODEL OF SUGAR DOUGH IN THE CONDITIONS OF MONOAXIAL COMPRESSION

by G. O. Magomedov, A. A. Zhuravlev, T. A. Shevyakova, I. V. Plotnikova
Published 2014-10-01

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2

WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR

by G. O. Magomedov, T. A. Shevyakova, Y. A. Tchernyshevа, E. A. Mazina
Published 2014-01-01

“...Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij...”

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3

THE DEVELOPMENT OF PLANTS FOR THE PRODUCTION OF CONCENTRATED PASTES OF FRUIT AND VEGETABLE RAW MATERIALS

by G. O. Magomedov, M. G. Magomedov, A. A. Zhuravlev, L. A. Lobosova
Published 2015-07-01

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4

USE OF FUNCTION OF HARRINGTON FOR OPTIMIZATION OF PRESCRIPTION STRUCTURE BARS LIKE A PRALINE

by G. O. Magomedov, A. A. Zhuravlev, T. A. Sheviakova, D. V. D.V. Sedykh
Published 2014-04-01

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5

SOUFFLE WITH REDUCED AMOUNT OF SUGAR

by G. O. Magomedov, L. A. Lobosova, M. G. Magomedov, I. G. Barsukova
Published 2014-04-01

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6

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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7

DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLD ING BISCUIT DOUGH

by G. O. Magomedov, V. V. Bogdanov, T. A. Shevyakova, N. V. Evseev
Published 2013-10-01

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8

DEVELOPMENT OF TECHNOLOGY FOR FONDANT CANDIES WITH THE ENHANCED NUTRITIONAL VALUE ON THE BASIS OF ROASTED SEMI FINISHED CHICORY

by G. O. Magomedov, A. A. Shevtsov, E. A. Ostrikova
Published 2014-10-01

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9

OPTIMIZATION OF CONDITIONS FOR ENZYMATIC MODIFICATION OF SUGAR BEET PUREE USING EXPERIMENTAL AND STATISTICAL APPROACH

by G. O. Magomedov, A. A. Zhuravlev, M. G. Magomedov, V. V. Astredinova
Published 2013-07-01

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10

DEVELOPMENT OF MIXING-WHIPPING-FORMING FACILITY FOR CONFECTIONERY

by G. O. Magomedov, V. V. Bogdanov, T. A. Shevyakova, A. A. Zhuravlev
Published 2013-07-01

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11

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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12

СHIPS FROM SUGAR BEET

by G. O. Magomedov, M. G. Magomedov, V. V. Pushkar’
Published 2014-10-01

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13

OPTIMIZATION OF MARSHMALLOW GELATIN FUNCTIONAL PURPOSE

by G. O. Magomedov, A. A. Zhuravlev, I. V. Plotnikova, T. A. Shevyakova
Published 2015-01-01

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14

INFLUENCE OF THERMAL AND MECHANICAL EFFECTS ON THE STABILITY OF BLENDS OF POLYETHYLENE AND STARCH DURING EXTRUSION

by V. I. Korchagin, L. N. Studenikina, G. O. Magomedov, L. N. Ananyeva
Published 2012-07-01

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15

DETERMINATION OF OPTIMUM PARAMETERS OF A ZAMESHIVANIYE OF A SBIVNY SEMI-FINISHED PRODUCT FROM A MIX OF RYE AND WHEAT FLOUR

by G. O. Magomedov, E. I. Ponomareva, A. A. Zhuravlyov, O. V. Pribytkova
Published 2012-07-01

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16

Functional whipped confection of new composition

by G. O. Magomedov, L. A. Lobosova, V. A. Makogonova, P. N. Savvin
Published 2017-05-01

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17

Development of aerated confectionery products of high nutritional value using triticale flour

by G. O. Magomedov, T. N. Malyutina, A. I. Shapkarina, N. Yu. Sirotenko
Published 2016-04-01

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18

The use of natural blueberry dye producing butter cream

by G. O. Magomedov, P. N. Savvin, I. V. Plotnikova, O. D. Bakulina
Published 2016-04-01

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19

Mathematical model of the agglomeration of solid disperse phase in the cyclone with a liquid-drip irrigation

by I. A. Saranov, G. O. Magomedov, V. I. Ryazhskikh, S. V. Shahov
Published 2017-02-01

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20

MILK CANDIES WITH INCREASED SHELF LIFE

by G. O. Magomedov, L. A. Lobosova, M. G. Magomedov, A. S. Bykova
Published 2014-01-01

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