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.
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
P. 245-258
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
P. 259-266
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
P. 267-276
Nikiforova A. P., Khamagaeva I. S.
The study of biotechnological potential of Lactobacillus sakei LSK-103
P. 277-286
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
P. 287-298
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
P. 299-305
Naumova N. L.
Chemical composition of sea buckthorn (Hippophae rhamnoides L.) berry grown in the Chelyabinsk region
P. 306-312
Alekseev G. V., Eliseeva S. A., Smolentceva A. A.
Designing of specialized fish food products with a reduced content of nitrogen extractives
P. 313-324
