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Food Systems

Modeling the drying process of quinoa seeds in drum dryer with channel nozzle Shahov S. V., Rodnishchev Sergey V. , Dmitriev Dmitrij V., Zhuchkov Anatoly V. , Glotova I.A.

pp. 3–17

Rheological and structural-mechanical properties of a test semi-finished product based on wheat flour with added flour from grape seeds, green buckwheat, and lentille Grinvald Svetlana A., Barakova N.V., Arsenyeva T.P.

pp. 18–25

Biotechnology

Methods of modifying the foaming properties of chickpea extracts Klimenko Andrey A., Barsukova N.V.

pp. 26–35

Using wheat bran hydrolysate medium for xanthan gum production Kurbanov Gabdulla F. , Prichepa Artem O. , Ivanova Ekaterina Yu. , Putilov Vladislav E., Sharova N.Yu.

pp. 36–44

Potential biological activity of biofortified raw ingredients using HEK293 cell culture Radkevich Anastasia V. , Naumenko Natalia V. , Kalinina Irina V., Vasileva Elizaveta K.

pp. 45–53