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FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY.
- Published in:
- Grain Products & Mixed Fodder's, 2023, v. 23, n. 1, p. 4, doi. 10.15673/gpmf.v23i1.2583
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- Article
INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING.
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- Grain Products & Mixed Fodder's, 2022, v. 22, n. 1, p. 17, doi. 10.15673/gpmf.v22i1.2343
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- Article
INFLUENCE OF GRAIN QUALITY INDICATORS ON THE FLOUR QUALITY INDICATORS AT THE LABORATORY MILLING.
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- Grain Products & Mixed Fodder's, 2022, v. 22, n. 1, p. 17, doi. 10.15673/gpmf.v22i1.2343
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- Article
REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS.
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- Grain Products & Mixed Fodder's, 2021, v. 21, n. 3, p. 12, doi. 10.15673/gpmf.v21i3.2229
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- Article
COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT.
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- Grain Products & Mixed Fodder's, 2020, v. 20, n. 1, p. 23, doi. 10.15673/gpmf.v20i1.1690
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- Article
RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR.
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- Grain Products & Mixed Fodder's, 2019, v. 19, n. 4, p. 17
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- Article
COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 58, doi. 10.15673/fst.v16i1.2294
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- Article
INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 4, p. 87, doi. 10.15673/fst.v15i4.2258
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- Article
CHANGES IN QUALITY OF AMARANTH GRAIN IN THE COURSE OF POSTHARVEST HANDLING AND STORAGE.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 80, doi. 10.15673/fst.v15i1.1959
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- Article
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 62, doi. 10.15673/fst.v14i4.1896
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- Article
SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 102, doi. 10.15673/fst.v14i3.1785
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- Article
TYPE 600 WHEAT-SPELT FLOUR WITH IMPROVED BAKERY PROPERTIES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 53, doi. 10.15673/fst.v14i1.1646
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- Article
INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 3, p. 26, doi. 10.15673/fst.v13i3.1474
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- Article
ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 2, p. 24, doi. 10.15673/fst.v13i2.1380
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- Article
DEVELOPMENT OF TECHNOLOGICAL SOLUTIONS FOR FLOUR PRODUCTION WITH SPECIFIED QUALITY PARAMETERS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 71, doi. 10.15673/fst.v12i3.1043
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- Article
DEVELOPMENT OF RECIPE COMPOSITION OF BREAD WITH THE INCLUSION OF JUNIPER USING MATHEMATICAL MODELING AND ASSESSMENT OF ITS QUALITY.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 108, n. 11, p. 6, doi. 10.15587/1729-4061.2020.219020
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- Article