Archived Papers for Journal
Food systems >>
Vol.3, No.3
Publisher: V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Publishing Date: 2020-09-30
- RESULTS DESIGNING AND ANALYSIS WHEN INTRODUCING NEW BEVERAGE IDENTIFICATION CRITERIAAuthors: I. I. Ageikina E. G. Lazareva I. Yu. Mikhailova V. K. Semipyatny
- RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION)Authors: L. N. Krikunova E. V. Dubinina
- TECHNOLOGICAL SCHEMES FOR THE PROCESSES OF PREPARATION AND MILLING BINARY GRAIN MIXTURES AND BIOCHEMICAL EVALUATION OF PRODUCED PRODUCTSAuthors: G. N. Pankratov E. P. Meleshkina I. S. Vitol I. A. Kechkin Ju. R. Nagainikova
- PRODUCTION OF OLIGOFRUCTOSE SYRUP BY ENZYMATIC HYDROLYSIS FROM INULIN-CONTAINING CHICORY SYRUPAuthors: T. S. Puchkova D. M. Pikhalo O. M. Karasyova
- IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONACAuthors: R. Siminiuc D. Țurcanu
- METHODS OF MOLECULAR DIAGNOSTICS FOR FISH SPECIES IDENTIFICATIONAuthors: T. A. Fomina V. Yu. Kornienko M. Yu. Minaev
- THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESESAuthors: D. S. Myagkonosov V. A. Mordvinova I. N. Delitskaya D. V. Abramov E. G. Ovchinnikova