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1Academic Journal
Source: Ползуновский вестник, Iss 3, Pp 75-81 (2024)
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2Academic Journal
Authors: Д.А. Юрна, П.К. Гарькина
Source: Инновационная техника и технология, Vol 12, Iss 3 (2025)
Subject Terms: мучные кондитерские изделия, функциональные изделия, овсяная мука, Agriculture (General), S1-972
File Description: electronic resource
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3Academic Journal
Source: Vestnik MGTU, Vol 27, Iss 3, Pp 361-372 (2024)
Subject Terms: клюква, овсяное печенье, пищевая ценность, мучные кондитерские изделия, cranberry, мука овсяная, flour confectionery products, General Works, oat flour, persimmon, energy value, мука полбяная, хурма, обогащенные изделия, oatmeal cookies, the nutritional value, spelled flour, enriched products, энергетическая ценность
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4Academic Journal
Source: Ползуновский вестник, Iss 2, Pp 164-174 (2024)
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5Academic Journal
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6Academic Journal
Source: НАУКА И ИННОВАЦИИ-СОВРЕМЕННЫЕ КОНЦЕПЦИИ.
Subject Terms: активность воды, мучные кондитерские изделия, семена тыквы
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7Academic Journal
Source: Ползуновский вестник, Iss 4, Pp 118-126 (2023)
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8Academic Journal
Source: Экономика и предпринимательство. :756-759
Subject Terms: рентабельность, economic efficiency, себестоимость, consumer demand, потребительский спрос, мучные кондитерские изделия, cost, profitability, инвестиции, investment, экономическая эффективность, flour confectionery products
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9Academic Journal
Source: Ползуновский вестник, Vol 1, Iss 4, Pp 94-99 (2022)
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10Academic Journal
Source: Инновационная техника и технология, Vol 10, Iss 4 (2024)
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11Academic Journal
Authors: Ю.А. Меркушина, П.К. Гарькина
Source: Инновационная техника и технология, Vol 10, Iss 4 (2024)
Subject Terms: мучные кондитерские изделия, молочная сыворотка, кукурузная мука, физико-химические свойства, сенсорный анализ, Agriculture (General), S1-972
File Description: electronic resource
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12Academic Journal
Source: Food systems; Vol 7, No 3 (2024); 438-443 ; Пищевые системы; Vol 7, No 3 (2024); 438-443 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2024-7-3
Subject Terms: функциональные продукты, bakery products, antioxidant activity, functional foods, мучные кондитерские изделия, антиоксидантная активность
File Description: application/pdf
Relation: https://www.fsjour.com/jour/article/view/571/339; FAO. (2019). The State of Food and Agriculture (SOFA): Moving forward on food loss and waste reduction, Rome. Retrieved from http://www.fao.org/publications/sofa/en/ Accessed April 12, 2024; Antonic, B., Dordevic, D., Jancikova, S., Holeckova, D., Tremlova, B., Kulawik, P. (2021). Effect of grape seed flour on the antioxidant profile, textural and sensory properties of waffles. Processes, 9(1), Article 131. https://doi.org/10.3390/pr9010131; Helkar, P.B., Sahoo, A.K., Patil, N.J. (2016). Review: Food industry by-products used as a functional food ingredients. International Journal of Waste Resources, 6(3), Article 1000248. https://doi.org/10.4172/2252-5211.1000248; Rejeb, I. B., Dhen, N., Gargouri, M., Boulila, A. (2020). Chemical composition, antioxidant potential and enzymes inhibitory properties of globe artichoke by-products. Chemistry and Biodiversity, 17(9), Article e2000073. https://doi.org/10.1002/cbdv.202000073; Carpentieri, S., Augimeri, G., Ceramella, J., Vivacqua, A., Sinicropi, M. S., Pataro, G., et al. (2022). Antioxidant and anti-inflammatory effects of extracts from pulsed electric field-treated artichoke by-products in lipopolysaccharidestimulated Human THP-1 macrophages. Foods, 11(15), Article 2250. http://doi.org/10.3390/foods11152250; FAO. (2018). Crops and livestock products. Retrieved from http://www.fao.org/faostat/en/#data/QC Accessed April 18, 2024; Lombardo, S., Pandino, G., Mauromicale, G. (2018). The influence of pre-harvest factors on the quality of globe artichoke. Scientia Horticulturae, 233, 479–490. http://doi.org/10.1016/j.scienta.2017.12.036; Rangboo, V., Noroozi, M., Zavoshy, R., Rezadoost, S. A., Mohammadpoorasl, A. (2016). The effect of artichoke leaf extract on alanine aminotransferase and aspartate aminotransferase in the patients with nonalcoholic steatohepatitis. International Journal of Hepatology, 2016, 1–6. http://doi.org/10.1155/2016/4030476; de Falco, B., Incerti, G., Amato, M., Lanzotti, V. (2015). Artichoke: Botanical, agronomical, phytochemical, and pharmacological overview. Phytochemistry Reviews, 14(6), 993–1018. http://doi.org/10.1007/s11101-015-9428-y; Eman, A.M., Zeitoun, M.A.M., Wafaa, A.A., Hanem, M.O (2018). Evaluation of globe artichoke by-products for enhancing functional properties of some foods. Journal of the Advances in Agricultural Researches, 23(1), 112–129.; Lavecchia, R., Maffei, G., Paccassoni, F., Piga, L., Zuorro, A. (2019). Artichoke waste as a source of phenolic antioxidants and bioenergy. Waste and Biomass Valorization, 10, 2975–2984. https://doi.org/10.1007/s12649-018-0305-y; Cappa, C., Kelly, J. D., Ng, P. K. W. (2020). Baking performance of 25 edible dry bean powders: Correlation between cookie quality and rapid test indices. Food Chemistry, 302, Article 125338. http://doi.org/10.1016/j.foodchem.2019.125338; Köten, M. (2020). Influence of roasted and unroasted terebinth (Pistacia terebinthus) on the functional, chemical and textural properties of wire-cut cookies. Food Science and Technology, 41(1), 245–253. https://doi.org/10.1590/fst.17020; A.O.A.C. (2012). Official methods of analysis: Association of Analytical Chemists. Association of Official Analytical Chemists. Washington, DC, USA, 2012.; Rabie, M.M., Ibrahim, F.Y., Youssif, M.R.G., Ezz El-Ragal, N.M. (2020). Effect of Moringa oleifera leaves and seeds powder supplementation on quality characteristics of cookies. Journal of Food and Dairy Sciences, 11(2), 65–73. https://doi.org/10.21608/jfds.2020.78888; Ganorkar, P.M., Jain, R.K. (2014). Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies. International Food Research Journal, 21(4), 1515–1521.; CIE (International Commission on Illumination) (1976). Official recommendations on uniform colour spaces, colour difference equations and metric colour terms, Suppl. 2. CIE Publication No. 15 Colourimetry. Paris.; Khanavi, M., Saghari, Z., Mohammadirad, A., Khademi, R., Haji, A.A., Abdollahi, M. (2009). Comparison of antioxidant activity and total phenols of some date varieties. DARU Journal of Pharmaceutical Sciences, 17, 104–108.; Mohsen, S. M., Ammar, A. S. (2009). Total phenolic contents and antioxidant activity of corn tassel extracts. Food Chemistry, 112(3), 595–598. https://doi.org/10.1016/j.foodchem.2008.06.014; Zhishen, J., Mengcheng, T., Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry, 64(4), 555–559. https://doi.org/10.1016/S0308-8146(98)00102-2; Platat, C., Habib, H.M., Al Maqbali, F.D., Jaber, N.N., Ibrahim, W.H. (2014). Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. Journal of Nutrition and Food Sciences, S8, Article 008. https://doi.org/10.4172/2155-9600.S8-008; Poste, L.M., Mackie, D.A., Butler, G., Larmond, E. (2001). Laboratory methods for sensory analysis of food, 2. Journal of the Japanese Society for Food Science and Technology (Japan), 48(5), 378–392. https://doi.org/10.3136/NSKKK.48.378; Boubaker, M., Damergi, C., Ben Marzouk, C., Blecker, C., Bouzouita, N. (2016). Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread. Mediterranean Journal of Chemistry, 5(5), 548–553. https://doi.org/10.13171/mjc55/01606041425/bouzouita; Sihem, D., Samia, D., Gaetano, P., Sara, L., Giovanni, M., Hassiba, C. et.al. (2015). In vitro antioxidant activities and phenolic content in crop residues of Tunisian globe artichoke. Scientia Horticulturae, 190, 128–136. https://doi.org/10.13171/10.13140/RG.2.1.5122.8568; Canale, M., Spina, A., Summo, C., Strano, M. C., Bizzini, M., Allegra, M. et al. (2022). Waste from artichoke processing industry: Reuse in bread-making and evaluation of the physico-chemical characteristics of the final product. Plants, 11(24), Article 3409. http://doi.org/10.3390/plants11243409; Frutos, M. J., Guilabert-Antón, L., Tomás-Bellido, A., Hernández-Herrero, J.A. (2008). Effect of artichoke (Cynara scolymus L.) fiber on textural and sensory qualities of wheat bread. Food Science and Technology International, 14(5 Suppl), 49–55. http://doi.org/10.1177/1082013208094582; Manonmani, D., Bhol, S., Bosco, S.J.D. (2014). Effect of red kidney bean (Phaseolus vulgaris L.) flour on bread quality. Open Access Library Journal, 1, 1–6. http://doi.org/10.4236/oalib.1100366; Natale, A., Nardiello, D., Palermo, C., Muscarella, M., Quinto, M., Centonze, D. (2015). Development of an analytical method for the determination of polyphenolic compounds in vegetable origin samples by liquid chromatography and pulsed amperometric detection at a glassy carbon electrode. Journal of Chromatography A, 1420, 66–73. http://doi.org/10.1016/j.chroma.2015.09.082; Elhassaneen, Y., Ghamry, H., Elbassyouny, G. (July 16–17, 2018). Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder. Proceeding of the 1st Scientific International Conference of the Faculty of Specific Education, Minia University, Specific Education, Innovation and Labor Market. Minia Egypt, 2018.; https://www.fsjour.com/jour/article/view/571
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13Academic Journal
Authors: A. V. Baskakov, L. V. Zaytseva, S. Yu. Misteneva, N. V. Ruban, А. В. Баскаков, Л. В. Зайцева, С. Ю. Мистенева, Н. В. Рубан
Source: Food systems; Vol 7, No 3 (2024); 420-426 ; Пищевые системы; Vol 7, No 3 (2024); 420-426 ; 2618-7272 ; 2618-9771 ; 10.21323/2618-9771-2024-7-3
Subject Terms: качество, wheat flour, flour confectionery, classification, quality, пшеничная мука, мучные кондитерские изделия, классификация
File Description: application/pdf
Relation: https://www.fsjour.com/jour/article/view/572/340; Pagani, M. A. Marti, A., Bottega, G. (2014). Wheat milling and flour quality evaluation. Chapter in a book: Bakery Products Science and Technology, Second Edition. John Wiley and Sons, Ltd, 2014. https://doi.org/10.1002/9781118792001.ch2; Баскаков, А. В. (2022). Влияние продуктов переработки зерна пшеницы на формирование качественных характеристик печенья. Международная научно-практическая конференция молодых ученых и специалистов отделения сельскохозяйственных наук Российской академии наук. М.: Федеральный научный центр пищевых систем им. В. М. Горбатова, 2022.; Savenkova, T. V., Soldatova, E. A., Misteneva, S. Yu., Taleysnik, M. A. (2019). Technological properties of flour and their effect on quality indicators of sugar cookies. Food Systems, 2(2), 13–19. https://doi.org/10.21323/2618-9771-2019-2-2-13-19; Carcea, M., Turfani, V., Narducci, V., Melloni, S., Galli, V., Tullio, V. (2019). Stone milling versus roller milling in soft wheat: Influence on products composition. Foods, 9(1), Article 3. https://doi.org/10.3390/foods9010003; US wheat associates. (2013). Dependable people. Reliable wheat. Retrieved from https://www.uswheat.org/working-with-buyers/wheat-classes/ Accessed September 19, 2023; Bond, J., Lifert, O. (2017). Wheat forecast. USDA Economic Research Service, WHS-17b, 1–28. Retrieved from https://www.ers.usda.gov/publications/pubdetails/?pubid=83864 Accessed September 12, 2024; Шаймерденова, Д. А. (2018). Сравнительная характеристика классификаций зерна мягкой пшеницы Казахстана и основных зернопроизводящих стран. Вестник Воронежского государственного университета инженерных технологий. 80(1), 140–145. https://doi.org/10.20914/2310-1202-2018-1-140-145; Ma, F., Baik, B. K. (2023). Grain and flour characteristics of eastern U.S soft winter wheat desirable for making soft-bite white salted noodles. Cereal Chemistry, 100(2), 445–459. https://doi.org/10.1002/cche.10625; Canadian Grain Commission. (2023). Canadian wheat classes. Retrieved from https://grainscanada.gc.ca/en/grain-quality/grain-grading/wheat-classes.html Accessed October 10, 2023; Canadian Grain Commission. (2024). Official Grain Grading Guide. Retrieved from https://www.grainscanada.gc.ca/en/grain-quality/official-grain-gradingguide/pdf/OGGG-2024–25.pdf Accessed September 06, 2024; Ethiopian Standard ES665:2017. Second edition. (2017). Wheat grain is a characteristic. ICS: 67.060. Ethiopian Standards Agency, 2017.; Tozatti, P., Güldiken, B., Fleitas, M. C., Chibbar, R. N., Hucl, P., Nickerson, M. T. (2020). The interrelationships between wheat quality, composition, and dough rheology for a range of Western Canadian wheat cultivars. Cereal Chemistry, 97(5), 1010–1025. http://dx.doi.org/10.1002/cche.10324; Kiszonas, A. M., Engle, D. A., Pierantoni, L. A., Morris, C. F. (2018). Relationships between falling number, a-amylase activity, milling, cookie, and sponge cake quality of soft white wheat. Cereal Chemistry, 95(3), 373–385. https://doi.org/10.1002/cche.10041; Баскаков, А. В. (2023). Классификация пшеничной муки в некоторых странах Европейского Союза. Международная научно-практическая конференция молодых учёных и специалистов отделения сельскохозяйственных наук Российской академии наук. М.: Федеральный научный центр пищевых систем им. В. М. Горбатова, 2023.; Nadimi, M., Hawley, E., Liu, J., Hildebrand, K., Sopiwnyk, E., Paliwal, J. (2023). Enhancing traceability of wheat quality through the supply chain. Comprehensive Reviews in Food Science and Food Safety, 22(4), 2495–2522. https://doi.org/10.1111/1541-4337.13150; Zanirato, S. (March 7–10, 2013). Wheat flour standards in European Union. Presentation presented at the TFIF International Grain Congress on “Wheat, Flour, Climatic Changes and New Trends”. Antalya. Retrieved from http://www.tusaf.org/Eklenti/367,sandro-zaniratowheat-flour-standards-in-eupdf.pdf?0 Accessed October 27, 2023; European and Italian Flour Production. Retrieved from https://pureflourfromeurope.com/european-italian-flour-production/ Accessed October 30, 2023; Regulation (EU) No. 1308/2013 of the European Parliament and of the Council establishing a common organisation of the markets in agricultural products and repealing Council Regulations (EEC) No. 922/72, (EEC) No. 234/79, (EC) No. 1037/2001 and (EC) No. 1234/2007.; MI Prospects. (2021). Early Bird Survey. HGCA. Retrieved from https://ahdb.org.uk/cereals-oilseeds/early-bird-survey Accessed November 15, 2023; Popescu, A., Dinu, T. A., Stoian, E., Serban, V. (2021). Trends in the milling and baking industry in the EU-28 and Romania in the period 2015–2019. Scientific Papers. Series Management, Economic Engineering in Agriculture and Rural Development, 21(1), 601–612.; Yara. (2022). Les différentes catégories du blé. Retrieved from https://www.yara.fr/fertilisation/solutions-pour-cultures/ble/categorisation-ble/ Accessed November 29, 2023 [Yara (2022). The different categories of wheat. Retrieved from https://www.yara.fr/fertilisation/solutions-pour-cultures/ble/categorisationble/ Accessed November 29, 2023 (In French)]; Wheat quality and carboyhydrate research. North Dakota State University. Retrieved from https://www.ndsu.edu/faculty/simsek/wheat/overview.html Accessed September 9, 2024; Prabhasankar, P., Sudha, M. L., Haridas Rao, P. (2020). Quality characteristics of wheat flour milled streams. Food Research International, 33(5), 381–386. http://doi.org/10.1016/S0963-9969(00)00059-4; DIN10355:2017–11 Milled cereal products; requirements, types and testing. Mahlerzeugnisse aus Getreide; Anforderungen, Typen, Prüfung P. 8; Сook’s info (2020). German flour. Retrieved from https://www.cooksinfo.com/german-flours Accessed November 15, 2023; Kim, M. J., Kim, S. S. (2017). Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chemistry, 232(1), 237–244. https://doi.org/10.1016/j.foodchem.2017.04.007; Gao, Y., Wang, X., Shi, Y. (2022). The types, regional distribution, and consumption trend of Chinese traditional wheat-based foods. Journal of Food Quality. 2022, Article 9986119. https://doi.org/10.1155/2022/9986119; Wang, R., Y. Zhang, Y.K. (2018). Variability and relationship of quality characters of wheat at different product stages. Journal of Triticeae Crops, 38(8), 900–905.; Guttieri, M. J., Ahmad, R., Stark, J. C., Souza, E. (2000). End-use quality of six hard red spring wheat cultivars at different irrigation levels. Crop Science, 40(3), 631–635. https://doi.org/10.2135/cropsci2000.403631x; Katagiri, M., Masuda, T., Tani, F., Kitabatake, N. (2011). Changes in textural properties of japanese tenobe somen noodles during storage. Journal of Food Science, 76(9), S500–S507. https://doi.org/10.1111/j.1750-3841.2011.02419.x; Wu, K., Gan, R., Dai, S., Cai, Y., Corke, H., Zhu, F. (2016). Buckwheat and millet affect thermal, rheological, and gelling properties of wheat flour. Journal of Food Science, 81(3), E627–E636. https://doi.org/10.1111/1750-3841.13240; Zan, X. C., Zhou, G. Y., Wu, L. N. (2006). Present status of wheat quality in China. Journal of Triticeae Crops, 26(6), 46–49.; Sattarova, B., Makhmudova, A. (2023). The requirements for the quality and safety of flour confectionery products. International Journal of Advance Scientific Research, 3(01), 35–41. https://doi.org/10.37547/ijasr-03-01-07; Шершнева, П. С., Тимошенкова, И. А., Москвичева, Е. В. (2020). Влияние степени помола пшеничной муки на ее технологические характеристики. Международный научно-исследовательский журнал, 8–1(98), 100–104.; Рензяева, Т. В., Тубольцева, А. С., Рензяев, А. О. (2022). Мука различных видов в технологии мучных кондитерских изделий. Техника и технология пищевых производств, 52(2), 407–416. https://doi.org/10.21603/2074-9414-2022-2-2373; Саттфрова, Б. Н., Махмудова, А. А.-к., (2022). Классификация кондитерских изделий на основе товарной номенклатуры внешнеэкономической деятельности. Международный журнал теоретических и практических исследований, 2(10), 152–159. https://doi.org/10.5281/zenodo.7243958; Юдина, Т. А., Кандроков, Р. Х., Матюнина, А. В., Зайцева, Л. В. (2022). Ахлоридный хлеб, обогащенный омега-3 жирными кислотами и пищевыми волокнами. Пищевая промышленность, 2, 41–42. https://doi.org/10.52653/PPI.2022.2.2.009; Nikitina, M., Nikitin, I., Kulakov, V. (2017). Applying simulation method in formulation of gluten-free cookies. ITM Web of Conferences, 10, Article 01008. https://doi.org/10.1051/itmconf/20171001008; Molinari, R., Costantini, L., Timperio, A. M. (2018). Tartary buckwheat malt as ingredient of gluten-free cookies. Journal of Cereal Science, 80, 37–43. https://doi.org/10.1016/j.jcs.2017.11.011; Зайцева, Л. В., Юдина, Т. А., Рубан, Н. В., Бессонов, В. В., Мехтиев, В. С. (2020). Современные подходы к разработке рецептур безглютеновых хлебобулочных изделий. Вопросы питания, 89(1), 77–85. https://doi.org/10.24411/0042-8833-2020-10009; Урубков, С. А., Хованская, С. С., Смирнов, С. О. (2020). Перспективы использования амаранта и непропаренной гречихи в сухих безглютеновых смесях для детей с непереносимостью глютена. Техника и технология пищевых производств, 50(2), 232–241.; Жаркова, И. М., Сафонова, Ю. А., Густинович, В. Г., Ильева, Т. Л. (2020). Разработка технологии и оценка эффективности нового продукта — функционального безглютенового кекса. Хранение и переработка сельхозсырья, 1, 70–85. https://doi.org/10.36107/spfp.2020.215; Агафонова, С. В., Рыков, А. И., Мезенова, О. Я. (2019). Оценка биологической ценности белков люпина и перспектив его использования в пищевой промышленности. Вестник Международной академии холода, 2, 79–85. https://doi.org/10.17586/1606-4313-2019-18-2-79-85; Ческидова, А. С., Коломиец, С. Н., Сахарова, Е. А., Мелешкина, Е. П. (2015). Классификация зерна и муки по целевому назначению — гарантия получения качественной и безопасной продукции. IX Международная конференция молодых ученых и специалистов. Москва: РадиоСофт, 2015.; Николаева, М.А., Карташова, Л.В. (2018). Рынок зерномучных товаров: состояние и перспективы развития. Индустрия питания, 3(1), 77–85.; https://www.fsjour.com/jour/article/view/572
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14Academic Journal
Authors: Мячикова, Н. И., Янголенко, С. В.
Subject Terms: техника, пищевые производства, хлебопекарное производство, хлебопечение, целиакия, мучные кондитерские изделия, глютен, рисовая мука
Availability: http://dspace.bsu.edu.ru/handle/123456789/63054
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15Academic Journal
Authors: A. A. Tumashov, A. S. Gavrilov, O. V. Chugunova, O. Yu. Bulygina
Source: Vestnik MGTU, Vol 24, Iss 4, Pp 428-440 (2021)
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16Academic Journal
Source: Современная наука и инновации, Vol 0, Iss 4, Pp 102-107 (2022)
Subject Terms: мучные кондитерские изделия, кексы, семена чиа, функциональные ингредиенты, методы исследования мучных кондитерских изделий, bakery products, cake, chia seeds, functional ingredients, research methods of bakery products, International relations, JZ2-6530
File Description: electronic resource
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17Academic Journal
Source: Инновационная техника и технология, Vol 10, Iss 1 (2023)
Subject Terms: Agriculture (General), мучные кондитерские изделия, песочное печенье, функциональные добавки, S1-972
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18Academic Journal
Authors: Ю.С. Курицына, П.К. Гарькина
Source: Инновационная техника и технология, Vol 10, Iss 1 (2023)
Subject Terms: функциональные добавки, мучные кондитерские изделия, песочное печенье, Agriculture (General), S1-972
File Description: electronic resource
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19Academic Journal
Authors: K. S. Kameneva, K. V. Shcheveva, N. L. Naumova
Source: Vestnik MGTU, Vol 23, Iss 3, Pp 195-204 (2020)
Subject Terms: nutritional value, 2. Zero hunger, cake, мука льняная, пищевая ценность, кекс, мучные кондитерские изделия, 04 agricultural and veterinary sciences, 01 natural sciences, General Works, 3. Good health, 0104 chemical sciences, 0404 agricultural biotechnology, flaxseed flour, flour confectionery
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20Academic Journal
Authors: Tkachenko, Alina
Source: Technology audit and production reserves; Том 3, № 3(53) (2020): Chemical engineering; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Хімічна інженерія; 19-24
Technology audit and production reserves; Том 3, № 3(53) (2020): Химическая инженерия; 19-24Subject Terms: 2. Zero hunger, борошняні кондитерські вироби, система управління безпечністю харчових продуктів, система НАССР, програми-передумови, УДК 664.681.1, flour confectionery, food safety management system, HACCP system, prerequisites, мучные кондитерские изделия, система управления безопасностью пищевых продуктов, программы-предпосылки, 12. Responsible consumption
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