DETERMINATION OF THE OPTIMUM DOSAGE OF FOOD ADDITIVE «SELEX» FOR FUNCTIONAL BAKERY GOODS PRODUCTION

by Naumova N.L.
Published 2015-03-01

PRESERVATION OF ENRICHING COMPONENTS DURING PRODUCTION AND STORAGE OF CHOUX GINGERBREAD MODEL SAMPLES

by Naumova N.L.
Published 2015-12-01

ANTIOXIDANT ACTIVITY OF SELENIUM-CONTAINING BAKERY PRODUCTS

by Naumova N.L.
Published 2015-06-01

THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE FORMATION OF VITAMIN AND MINERAL VALUE OF ENRICHED PASTEURIZED MILK

by Naumova N.L.
Published 2016-03-01

Chemical composition of sea buckthorn (Hippophae rhamnoides L.) berry grown in the Chelyabinsk region

by Naumova N. L.
Published 2021-09-01

Luminescent Properties of Arylpolyene Organic Dyes and Cross-Conjugated Ketones Promising for Quantum Optics and Nanophotonics Applications

by Naumova N. L., Vasilyeva I. A.
Published 2015-01-01

ESTIMATION OF CONSUMER PROPERTIES AND SAFETY FACTORS OF FRESH OYSTER MUSHROOMS, CULTIVATED AT CHELYABINSK REGION ENTERPRISES

by Naumova N.L., Buchel A.V.
Published 2015-12-01

The use of flour from flax seeds in the production of cake of high nutritional value

by Kameneva K. S., Shcheveva K. V., Naumova N. L.
Published 2020-09-01

Optimization of fatty acid composition of cottage cheese bagel

by Efremova A. A., Lyulkovich V. S., Naumova N. L.
Published 2020-09-01