DEVELOPMENT OF MATHEMATICAL MODELS OF CENTRIFUGAL MIXING UNITS OF NEW DESIGN FOR THE PRODUCTION OF DRY COMBINED FOOD PRODUCTS

by Ivanets V.N., Borodulin D.M.
Published 2013-12-01

MIXTURES FOR VERTEBROPLASTY: THE FLOWABILITY OF THEIR COMPONENTS AND A NEW PRODUCTION TECHNOLOGY USING A CENTRIFUGAL MIXER

by Borodulin D.M., Sukhorukov D.V.
Published 2014-06-01

OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION

by Nevskaya E.V., Shlelenko L.A., Borodulin D.M.
Published 2015-03-01

INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION

by Borodulin D.M., Shulbaeva M.T., Musina O.N., Shepieva B.M.
Published 2017-09-01

DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE

by Borodulin D.M., Budrik V.G., Shulbaeva M.T., Shafrai A.V.
Published 2016-06-01

INTENSIFICATION OF BULK MATERIAL MIXING IN NEW DESIGNS OF DRUM, VIBRATORY AND CENTRIFUGAL MIXERS

by Ivanets V.N., Borodulin D.M., Shushpannikov A.B., Sukhorukov D.V.
Published 2015-06-01

ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKERВЂ™S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN

by Borodulin D.M., Nevskaya E.V., Kiselev D.I., Shlelenko L.A., Potapova M.N.
Published 2016-06-01

DEVELOPMENT OF INTEGRATED TECHNOLOGY AND ASSORTMENT OF LONG-LIFE RYE-WHEAT BAKERY PRODUCTS

by Nevskaya E.V., Borodulin D.M., Potekha V.L., Nevskiy A.A., Lobasenko B.A., Shulbaeva M.T.
Published 2018-06-01