Nadtochii L.A.

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E-mail: l.tochka@mail.ru

Nadtochii L.A. , Afanasieva N.A. Investigation the possibility of creating of cat food on the basis of raw materials containing taurine

Nadtochii L.A. Designing a protein component of food in the Microsoft Excel spreadsheet editor

Nadtochii L.A. , Arsenyeva T.P., Bukachakova L.Ch. Vitamin composition and biological value of altai dairy drink chegen

Arsenyeva T.P., Nadtochii L.A. , Lotysh N.S. Influence of milk fat substitute on the biological value and shelf life of processed cheese product

Kabanova Yu.V., Reznikova M.V., Nadtochii L.A. Instant porridge formula with chia seeds (Salvia hispanica L.)

Nadtochii L.A. , Abdullaeva M.S., Lepeshkin A.I., Kuznetsova E.D., Predeina A.L., Yakovtchenko N.V. Technology and composition of the high-protein mixture for ice cream

Kuznetcova D.V., Kiryacheva E.V., Nadtochii L.A. , Ying Ma Properties of gel from chia seeds (Salvia hispanica L.)

Proskura A.V., Muradova M.B., Kuznetcova D.V., Nadtochii L.A. , Struzhkova E.A., Srinivasan Malathi Moisture regime during the germination of chia seeds (Salvia hispanica L.)

Demjanenko T. , Domorochshenkova M. , Kuznetsova E.D., Safronova A.V., Kuznetcova D.V., Nadtochii L.A. The use of chia seeds (Salvia hispanica L.) in the formulation of a milk-based fermented product

Baranenko D.A., Ilina V.S. , Chechetkina A.Yu., Lepeshkin A.I., Nadtochii L.A. , Sokolova О.B. Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles

Gebremeskal Yemane H., Nadtochii L.A. , Panida Duangkaew Comparison of different technologies using organic acid and mineral acid solvents on pectin extraction from apple pomace