Search Results - Voronezh state university of engineering technologies

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

5

SOUFFLE WITH REDUCED AMOUNT OF SUGAR

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

6

ACTUAL ASPECTS OF SCHOOL MEALS, AGE APPROPRIATE PHYSIOLOGICAL NEEDS

by G. O. Magomedov, N. P. Zatsepilina, V. V. Lygin
Published 2014-07-01

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

12

СHIPS FROM SUGAR BEET

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

13

OPTIMIZATION OF MARSHMALLOW GELATIN FUNCTIONAL PURPOSE

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

16

Functional whipped confection of new composition

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

20

MILK CANDIES WITH INCREASED SHELF LIFE

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

“...Voronezh state university of engineering technologies ...”

Get full text

Article

Narrow Search