DEVELOPMENT OF PRODUCTION METHODS AND APPLICATION OF NATURAL FOOD COLORING

by Derkanosova N.M., Gins V.K., Lupanova O.A., Andropova I.I.
Published 2015-03-01

Powdered intermediate of yacon as a prebiotic ingredient of bakery products

by Derkanosova N.M., Shelamova S. A., Vasilenko O.A., Gins V. K., Derkanosov N. I.
Published 2020-01-01

METHODS FOR COMPLEX EVALUATION OF THE QUALITY LEVELOF AGRICULTURAL PRODUCTS (BY THE EXAMPLE OF WHEAT GRAIN)

by Shurshikova G.V., Kotarev V.I., Derkanosova N.M., Vasilenko O.A., Zolotareva N.I.
Published 2015-06-01

Experimental evaluation of amaranth food products in terms of functional food ingredients

by Stakhurlova A.A., Derkanosova N. M., Aristov A. V., Ponomareva I. N., Sutolkin A. A.
Published 2020-01-01