Showing 1 - 18 results of 18 for search 'Voronezh state university of engineering technologies ', query time: 0.79s 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
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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
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  3. 3
    EFFECT OF THE METHOD OF PREPARATION OF RYE GRAIN ON ITS MICROSTRUCTURE AND SAFETY INDICATORS
    “...Voronezh state university of engineering technologies ...”
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  4. 4
    DEVELOPING UNIVERSAL INSTALLATION WITH AUTOMATIC MONITORING AND CONTROL PROCESS OF MIXING, WHIPPING AND MOLDING BISCUIT DOUGH
    “...Voronezh state university of engineering technologies ...”
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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
    “...Voronezh state university of engineering technologies ...”
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  6. 6
    Efficiency of application of electroactivated aqueous solution in the production of bread low acidity
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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
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  8. 8
    STUDY OF CHANGES IN THE ACIDITY OF THE SOURDOUGH SPONTANEOUS FERMENTATION
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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
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  10. 10
    Prediction of bakery products nutritive value based on mathematical modeling of biochemical reactions
    “...Voronezh state university of engineering technologies ...”
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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
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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
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  13. 13
    The Mathematical Modeling Effective Viscosity of Whole Minced Wheat Grain Dough
    “...Voronezh state university of engineering technologies ...”
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  14. 14
    The rationale of moisture on wheat, enriched flour from oat bran
    “...Voronezh state university of engineering technologies ...”
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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
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  16. 16
    Effect of soaking seeds of flax on the ultimate strength of flaxes
    “...Voronezh state university of engineering technologies ...”
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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
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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
    “...Voronezh state university of engineering technologies ...”
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    Article
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