JELLY-FORMING ABILITY OF PECTINS OF FRESH AND FROZEN RED CURRANT BERRIES

by Myasishcheva N.V., Artemova E.N., Makarkina M.A.
Published 2017-06-01

Development of curd dishes for gluten-free nutrition

by Rysmukhambetova G.E., Artemova E.N., Beloglazova K.E., Ushakova Yu.V.
Published 2021-01-01

Development of liver pate technology using pea meal

by Tsareva N.I., Bychkova T. S., Artemova E.N., Kozlova V. A., Rogacheva Y. V.
Published 2020-01-01