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2020 (published: 23.06.2020)
Number 2(44)
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Processes and Food Production Equipment
Some aspects of producing polysaccharide products from flax seeds Minevich I.E., Uschapovsky I.V. , Osipova L.L., Abramov D. V. |
pp. 3–10 |
Modeling the kinetics of heat and mass transfer in the process of vacuum freezing of minced fish Aleksanyan Igor Yu., Nugmanov A.H-H., Yartseva N.V. , Hudaliev Yuri M., Aisungurov N.D. |
pp. 11–21 |
Assessment of the quality of wheat bread enriched with natural Apple raw materials Timakova R.T. |
pp. 22–28 |
Colouring substances determination in food additives containing Carmine E120, using spectrophotometric and chromatographic methods Rudometova N.V., Kim I.S., Kurilov K.V. |
pp. 29–40 |
Addition of starch-derived sweeteners to a liqueur blend Mamedov Edgar Ramazan ogly , Barakova N.V. |
pp. 41–48 |
The effect of oat beta-glucan isolate on the rheology of dough from premium wheat flour and the quality of bakery products Yamashev T.A., Gematdinova V.M. , Kanarskii A. V. |
pp. 62–75 |