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PROSPECTS FOR IMPROVING THE RECIPE COMPOSITION OF GRAIN BARS AND MARKET ANALYSIS



Development of waffle with fat filling using unconventional vegetable raw materials



Nutritional and Technological Quality of High Protein Pasta



Safety of vegetable raw materials used in the production of flour products in order to increase their mineral value



Structural and mechanical parameters of the dough semi-finished product for culinary flour products


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10.26518/2071-7296-2021-18-1-120-134

Geonics (geomimetics) and search for optimal solutions in building materials science



Innovative technology of flour confectionery products for therapeutic and preventive nutrition of patients with diabetes mellitus



Development of the desserts based on non-traditional vegetable raw materials



Research on possibilities of non-traditional flour types use in baking industry



Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials



Research of consumer properties of butter cookies composed of non-traditional raw materials



Development of a new generation instant pasta based on gluten-free raw materials and dietary fiber



Structural and Mechanical Properties of the Developed Fruit and Berry Semi-Finished Product



DEVELOPMENT OF THE MODE OF MASHING KVASS BASED ON BUCKWHEAT RAW MATERIALS



RHEOLOGICAL PROPERTIES OF BISCUITS DOUGH WITH SPELT FLOUR


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Non Traditional Raw 非传统原料


Non Traditional Raw 非传统原料
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