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

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Structuring meat systems using natural biopolymers

Baranov, B., Sokolov, A., Boltenko, Yu.

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.

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.

Creation of innovative solutions for the production of composite vegetable oils balanced in fatty acid composition

Boltenko, Y., Vasilenko, V., Frolova, L., Mikhailova, N., Dragan, I.

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.

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.

ОЦЕНКА ЗАГРЯЗНЕНИЯ ПОСТАГРОГЕННЫХ ПОЧВ ТЯЖЕЛЫМИ МЕТАЛЛАМИ И МЫШЬЯКОМ

Baeva Yu.I., Tsvetkova Yu.D., Tsvetkova A.Yu.

Index of Sobolev problems on mani-folds with many-dimensional singularities

Savin A.Yu., Sternin B.Yu.

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