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сентябрь 2016 (published: 30.09.2016)
Number 3(29)
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Processes and Food Production Equipment
Instant porridge formula with chia seeds (Salvia hispanica L.) Kabanova Yu.V., Reznikova M.V., Nadtochii L.A. |
pp. 3–11 |
Survival of the lactic acid microorganisms in emulsified meat products Baranenko D.A., Borisova I.I., Borisov A.Е. |
pp. 12–16 |
Modeling multicomponent formula of flour mixtures with specified indicators of food adequacy Berezina N.A., Artemov A.V., Chuev B.N. |
pp. 17–23 |
Hydrodynamics and heat transfer in free convection conditions Vyacheslav B. Tishin , Alexander G. Novoselov, Fedorov A.A. , Chebotar A.V. |
pp. 24–31 |
Optimum form of the blade instrument for pulverizing fruits and vegetables Minaeva L.V. , Minaeva T.V. , Kravcova E.V., Alekseev G. V. |
pp. 32–38 |
The influence of delayed baking technologies and the use of improvers on croissant quality Dmitrieva Yu V, Andreev A.N. |
pp. 39–47 |
Foodstuff hydrocutting process Pogrebnyak A.V. , Deynichenko G.V. |
pp. 48–62 |