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Theoretical and practical aspects of the production of powdered semi-finished product from cultivated mushrooms pleurotus ostreatus

Myachikova, N., Remnev, A., Boltenko, Yu., Korotkyh, I., Binkovskaya, O., Zinoveva, I.

Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

Vasyukova, A., Kononenko, M., Moshkin, A., Vasyukov, M., Binkovskaya, O.

Multiparameter method of controlling the rheological characteristics of the dough after kneading

Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Semchenko, I. V., Zinoveva, I. G.

The methodology of the analysis and synthesis of rational choice recipes of cooking dishes

Myachikova, N. I., Remnev, A. I., Binkovskaya, O. V., Korotkikh, I. Yu., Boltenko, Yu. A.

Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough

Boltenko, Yu. A., Myachikova, N. I., Binkovskaya, O. V., Remnev, A. I., Semchenko, I. V.

Study of nitrogen-containing substances of powdered semi-finished product from cultivated mushrooms Pleurotus Ostreatus

Myachikova, N., Binkovskaya, O., Boltenko, Y., Korotkyh, I.

The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product

Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Korotkikh, I. Y., Zinoveva, I. G.

Государственное регулирование уровня бедности

Муслумова, Севиндж Сахавет Кызы

Наноструктурированный цинк: свойства и его применение в функциональных продуктах питании

Кролевец, А. А., Биньковская, О. В., Глотова, С. Г., Мамаева, Е. М., Набокова, О. А.

Structure of Monomeric Octahedral d 2-Rhenium(V) Monooxo Complexes [ReO(Ltri)(Lbi)] and [ReO(Ltetra)(Lmono)] with Oxygen Atoms of Tridentate (O, O, O) and Tetradentate (O, O, O, O) Chelating Ligands

Sergienko V.S., Strashnova S.B.

Abstract: The structural features of four mononuclear octahedral d2-Re(V) monooxo complexes [ReO

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