Archive
The editorial board of the "MSTU Vestnik" journal supports the «Open Access» policy which enables users to have free and unlimited access to scientific articles (to read, download, copy, distribute) in case the author is indicated when further quoted.
Linovskaya N. V., Mazukabzova E. V., Kondratyev N. B., Krylova E. N.
The study of the technological adequacy of raw materials used in the production of chocolate semi-finished product
DOI: 10.21443/1560-9278-2019-22-3-404-412
- Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder
E. V. Mazukabzova, L. V. Zaytseva
Food systems, 2022; 5(2): 132 - INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF MELANIN FOR USE IN THE COMPOSITION OF COCOA-CONTAINING CONFECTIONERY GLAZES
E.A Kadritskaya, M.N Shkolnikova
XXI Century: Resumes of the Past and Challenges of the Present plus, 2021; 10(56): - SUBSTANTIATION OF THE COMPOSITION OF CONFECTIONERY GLAZE WITH MELANIN FROM BUCKWHEAT HUSK
E.A Kadritskaya, M.N Shkolnikova, L.A Kokoreva, E.N Yalunina, E.D Rozhnov
XXI Century: Resumes of the Past and Challenges of the Present plus, 2022; 11(57): - Differential scanning calorimetry of cocoa butter and chocolate glaze
I. A. Saranov, O. B. Rudakov, K. K. Polansky
Proceedings of the Voronezh State University of Engineering Technologies, 2020; 82(2): 154 - Application of CAD in Semifinished Product Packaging Art Design
Yangyang Mao, Tie Wu, Chin-Ling Chen
Security and Communication Networks, 2022; 2022: 1 - Technological adequacy of sugar beet products used in the food industry
M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko
Food systems, 2023; 6(3): 298
