AGRIS - Système international des sciences et technologies agricoles

Date de publication

Résultats 1-9 de 9

Natural dietary supplements in production of butter biscuits | Натуральные биологически активные добавки в производстве сдобного печенья

2019

Tertychnaya, T.N. | Mazhulina, I.V. | Gorbunova, E.A., Voronezh State Agrarian Univ. (Russian Federation) | Sinel'nikova, O.V., Russian State Agrarian Univ., Moscow (Russian Federation)

Central Scientific Agricultural Library - Russian Federation

Vitaminization of bakery products of mass demand is an effective way to correct the vitamin status of the population | Витаминизация хлебобулочных изделий массового спроса — эффективный способ коррекции витаминного статуса населения

2019

V. M. Kodentsova | D. V. Risnik | В. М. Коденцова | Д. В. Рисник

National Academy of Sciences of Belarus - Belarus

Improvement of wheat dough structuring process

2019

S. D. Rudnev | V. V. Ivanov | R. V. Kryuk

Directory of Open Access Journals - Sweden

Comparative evaluation of baking quality of spring soft wheat varieties from the KASIB nursery | Сравнительная оценка хлебопекарного качества сортов яровой мягкой пшеницы питомника КАСИБ

2019

Pakhotina, I.V. | Ignat'eva, E.Yu. | Belan, I.A. | Rosseeva, L.P., Omsk Agrarian Scientific Center (Russian Federation)

Central Scientific Agricultural Library - Russian Federation

TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES

2019

T. V. Savenkova | E. A. Soldatova | S. Yu. Misteneva | M. A. Taleysnik

Directory of Open Access Journals - Sweden

THE NEW SPRING SOFT WHEAT VARIETY ‘ANFEYA’

2019

T. A. Aseeva | K. V. Zenkina | I. V. Lomakina | Z. S. Ruban

Directory of Open Access Journals - Sweden

New Production Technology for Nutritionally Enhanced Bakery Products

2019

Bukhovets V. | Yefimova D. | Davydova L.

Directory of Open Access Journals - Sweden

PRODUCTIVITY AND GRAIN QUALITY OF THE NEW WINTER SOFT WHEAT VARIETY ‘IRIDAS’

2019

N. A. Morozov | V. V. Ivanov | I. V. Samsonov | T. V. Ryabova

Directory of Open Access Journals - Sweden

Influence of the broccoli cabbage powder on baking properties of wheat flour and rheological characteristics of dough | Влияние порошка из капусты брокколи на хлебопекарные свойства пшеничной муки и реологические характеристики теста

2019

Kryachko, T.I. | Malkina, V.D., Moscow State Univ. of Technology and Management (Russian Federation) | Zhirkova, E.V., The G.V. Plekhanov Russian Economic Univ., Moscow (Russian Federation) | Martirosyan, V.V. | Smirnova, S.A., Research and Development Inst. of Bakery Industry, Moscow (Russian Federation) | Slavyanskij, A.A., Moscow State Univ. of Technology and Management (Russian Federation)

Central Scientific Agricultural Library - Russian Federation