Цвет: CCC
Изображения: Вкл.Выкл.
Обычная версия сайта


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.

The academic periodical "Vestnik of MSTU" is available under the license Creative Commons «Attribution» (Attribution) 3.0 Unported (CC BY 3.0).

Vol 24, 2021, 3 No

DOI: 10.21443/1560-9278-2021-24-3

Food Technology

Alekhina N. N.
Development of a functional bread technology based on a grain baking mixture

Kolberg N. A, Leontieva S. A., Tikhonov S. L., Tikhonova N. V., Shikhalev S. V., Kirpikova R. E.
Evaluation of the effect of enzymatic hydrolyzate of the bursa of broiler chickens on cytotoxic activity and nonspecific immunity

Kuchina Y. A., Konovalova I. N. , Novikov V. Y., Dolgopyatova N. V., Kuznetsov V. Y.
Chemical and enzymatic destruction of chondroitin sulfate from Arctic skate

Nikiforova A. P., Khamagaeva I. S.
The study of biotechnological potential of Lactobacillus sakei LSK-103

Nugmanova A. A., Aleksanyan I. Y., Nugmanov A. H.-H., Maksimenko Y. A., Haibulov R. A.
Substantiation of a rational method for drying granules in a fluidized bed and the hydrodynamic regime of their interaction with a fluidizing agent

Kandrokov R. H., Begeulov M. S., Tkach A. N., Igonin V. N., Porechnaya E. S.
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties

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

Alekseev G. V., Eliseeva S. A., Smolentceva A. A.
Designing of specialized fish food products with a reduced content of nitrogen extractives