Thermophysical Parameters of a Semi-Finished Watermelon Product as an Object of Dehumidification von Nugmanov, Albert, Meshcheryakova, Galina, Lebedev, Viktor, Borodulin, Dmitry, Aleksanian, Igor, Sokolova, Ekaterina

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Thermal Parameters Measurement of Carp Caviar as a Freeze Object and a Lecithin Source von Polikarpova, Violetta, Aleksanian, Igor, Arabova, Zarema, Nugmanov, Albert, Elmurzaev, Ayub

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Kinetics Research of the Water-Soluble Component Extraction from the Crushed Watermelon Rind von Meshcheryakova, Galina, Nugmanov, Albert, Aleksanian, Igor, Titova, Lyubov, Zolotovskaya, Olga

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Hygroscopic Parameters of Raffinate as an Object of Dehydration after Extraction of Coloring Components from Fruit and Vegetable Raw Materials von Andreeva, Elena, Evseeva, Sofia, Nugmanov, Albert, Aleksanian, Igor

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Prebiotic «Lactulose Premium» as a Promising Functional Additive in Minced Fish von Yartseva, Natalya, Dolganova, Natalia, Aleksanian, Igor, Nugmanov, Albert

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Technology Improvement of Minced Fish from Pond Fish and Quality Assessment of Culinary Products from It von Yartseva, Natalya V., Dolganova, Natalia V., Aleksanian, Igor Yu, Nugmanov, Albert H.-H.

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Kinetic Regularities Research of the Convective Concentration Process of a Hexane-Paraffinic Composition for the Food Paraffin Production von Maryisheva, Marina A., Aleksanian, Igor Yu, Nugmanov, Albert H.-H., Titova, Lyubov M.

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Thermophysical, Structural and Mechanical Characteristics of Jackfruit Slices von Maksimenko, Yury, Nguyen, Thi, Arabova, Zarema, Aleksanian, Igor, Nugmanov, Albert

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Temperature Increase Research of Particles Formed by Ultrasonic Grinding of Spinach Leaves von Nugmanov, Albert, Aleksanian, Igor, Arabova, Zarema, Nugmanova, Adelina, Petrov, Andrey, Barzola, Miguel

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