Baychenko L.A.

Work place:

Aret V.A., Baychenko L.A., Закревский В.В., Долгих С.А. К оптимизации геометрии червячного нагнетателя

Baychenko L.A. Creation of functional foods for workers contacting with industrial aromatic compounds

Andreev A.N., Aret V.A., Baychenko L.A. Technology of the vitaminized bread «VITAMET»

Baychenko L.A., Kolodyazna V.S., Andreev A.N. Psychorheological properties of bread «VITAMET»

Aret V.A., Baychenko L.A., Denisenko A.F., Nikolaev L.K., Scherbakov A.S. Use the results of rotational viscometry wheat dough in the calculations of pipelines

Kolodyazna V.S., Baychenko L.A., Yakovleva I.N. Application of fuzzy sets in the optimization of the component composition of food prophylactic

Kolodyazna V.S., Baychenko L.A. Study of rheological properties during staling of bakery products with added micronutrients

Aret V.A., Baychenko L.A. The principle of virtual capacity in foodstuff ‘s rheometry

Baychenko L.A., Kondratov A.V., Aret V.A., Zelenkov V. K. Mathematical simulation of the food processing equipment starting mode and rheometers

Aret V.A., Scherbakov A.S., Baychenko L.A. About the loss of stability of the various grain dough flow

Aret V.A., Baychenko L.A., Baychenko A.A., Zelenkova A.A. Physical and chemical mechanics and psychorheology of the preventive bread "VITAMET"