Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

September 2019 (published: 24.09.2019)

Number 3(41)

Home > List of authors > Dmitrieva Yu V

Dmitrieva Yu V

Work place:

National Research University of Information Technologies, Mechanics and Optics Institute of Refrigeration and Biotechnologies

Andreev A.N., Dmitrieva Yu V Effect of gelatin on the ability to be the specific volume of wheat bread

The article was published in issue3 за 2013

Dmitrieva Yu V, Andreev A.N. Choise of yeast for frozen shaped sweet dough

The article was published in issue3 за 2015

Andreev A.N., Dmitrieva Yu V Carob tree gum impact on the properties and quality of wheat bread

The article was published in issue1 за 2016

Dmitrieva Yu V, Andreev A.N. The influence of delayed baking technologies and the use of improvers on croissant quality

The article was published in issue3 за 2016

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