Россия,115093, Москва,
1-й Щипковский пер., 20.

(495) 959-66-49 (редакция),
(495) 959-66-74 (бухгалтерия),
Эл. почта: khleb@khlebprod.ru

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Research . Technology

Заголовок Дата публикации
Determination of fatty acid composition of grain in the production of bread from dispersed 15 апреля 2019
Diagnostic audit is the first step towards the implementation of quality and safety management systems 15 апреля 2019
Influence of amaranth flour on the quality of bread from bioactivated wheat grain 15 апреля 2019
High carotenoid triticale is a promising crop for obtaining grains of the functional purpose 15 апреля 2019
Rationale and formulation of breadsticks special purpose 15 апреля 2019
Effect of extraction conditions on the functional properties of polysaccharides from flax seeds 15 апреля 2019
Theoretical justification and practical development of bakery products for e-athletes 15 апреля 2019
Industrial environmental control in the field of hazardous waste management of production and consumption in bakery enterprises 15 апреля 2019
The effect of powders of broccoli on the quality factor of wheat bread 15 апреля 2019
Fruit and vegetable powders from a residue of juice production is a source of functional ingredients in baking 04 марта 2019
The development of norms of water consumption, wastewater and determination of the concentrations pollutants in the wastewater of bakery, confectionery and macaroni enterprises 04 марта 2019
Technology of flour confectionery products for people with impaired metabolism of gluten 04 марта 2019
Determine the volume of bread using an optical method 04 марта 2019
Influence of apple and pumpkin powder on the quality of bread during storage 04 марта 2019
Traditions and perspectives of the use of pure cultures of microorganisms in domestic technology of rye bread on ferments 04 марта 2019
The influence of enzymatic hydrolyzate of sprouted green buckwheat grains and packaging on the quality and microbiological purity of frozen semi-finished products Information. Advice 04 февраля 2019
The influence of the color of the base material with the addition of corn flour to assess the quality and safety of pasta 04 февраля 2019
Substantiation of rational dosage of pumpkin puree in the production of rich crackers 04 февраля 2019
Technology of convective heat transfer between the heat carrier and the product (bread) 04 февраля 2019
Assessment of methods for determining the volume of bread and bakery products 04 февраля 2019

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