AGRIS - Système international des sciences et technologies agricoles

Date de publication

Résultats 1-5 de 5

Technological aspects of the use of flax flour for production of gerodietic purpose baked goods | Технологические аспекты использования льняной муки для создания хлебобулочных изделий геродиетического назначения

2014

Tyurina, O.E. | Shlelenko, L.A. | Kostyuchenko, M.N. | Tyurina, I.A., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation)

Central Scientific Agricultural Library - Russian Federation

Baked goods with immunoactive peptides from hydrobionts | Хлебобулочные изделия с иммуноактивными пептидами из гидробионтов БАД к пище "Тинростим-С" из нервных тканей кальмаров

2014

Fedyanina, L.N. | Smertina, E.S. | Lyakh, V.A. | Zinatullina, K.F., Far Eastern Federal Univ., Vladivostok (Russian Federation)

Central Scientific Agricultural Library - Russian Federation

Use of food broken fucus in bread manufacturing process from a mixture of rye and wheat flour | Использование фукуса пищевого дроблёного в технологии производства хлеба из смеси ржаной и пшеничной муки

2014

Tsyganova, T.B. | Semenkina, N.G., State Research and Development Inst. of Breadmaking Industry, Moscow (Russian Federation) | Babin, A.Yu. | Prosvirina, A.G. | Dimitrenko, Yu.V., Public corporation "Fazer"

Central Scientific Agricultural Library - Russian Federation

Применение зеленого чая в технологии производства пшеничного хлеба | Use of green tea in manufacturing process of wheat bread

2014

Shchegoleva, I.D. | Mojseyak, M.B., Moscow State Univ. of Food Production (Russian Federation)

Central Scientific Agricultural Library - Russian Federation

EFFECT OF THE METHOD OF PREPARATION OF RYE GRAIN ON ITS MICROSTRUCTURE AND SAFETY INDICATORS

2014

E. I. Ponomareva | N. N. Alekhina | T. N. Malyutinа | I. A. Zhuravleva

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