The use of hydrocolloids in the production of muffins from gluten-free flour mixtures von Sokol, N. V., Kovalenko, A. V.

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Optimization of grain bread production technology using electrically activated water von Sanzharovskaya, N. S., Sokol, N. V.

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Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread von Revyakina, N. A., Sokol, N. V.

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Using high-lysine corn flour in the bread-making process von Khrapko, O P, Sokol, N V, Sanzharovskaya, N S

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Pectin-containing phytodrinks of adaptogenic action as an essential factor of development of sustainable systems of agrarian-and-food production von Donchenko, L V, Limareva, N S, Sokol, N V, Akopyan, K V, Cabos, W

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Research of consumer properties of butter cookies composed of non-traditional raw materials von Sokol, N V, Sanzharovskaya, N S, Romanova, N N, Khrapko, O P

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Functional role of pectin in the bakery technology von Donchenko, L V, Sokol, N V, Sanzharovskaya, N S, Khrapko, O P, Mikhaylova, T A

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Food pectin-containing phytocompositions as the basis of functional herbal teas von Donchenko, L V, Limareva, N S, Temnikov, A V, Sokol, N V, Gorlov, S M

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Pectin-containing drinks with antioxidant action von Donchenko, L V, Glubokovskih, Yu R, Koss, A A, Limareva, N S, Sokol, N V

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Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread von N. V. Sokol, E. A. Atroshchenko

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Production of flour confectionery products with seaweed as a baa von N. V. Sokol, E. A. Shepelenko

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Investigation of processing characteristics of high-protein wheat grain von O. P. Khrapko, N. V. Sokol, N. S. Sanzharovskaya, F. A. Kolesnikov

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Bakery properties of composite mixtures of wheat and spelt flour von N. S. Sanzharovskaya, N. V. Sokol, O. P. Khrapko, K. S. Mamedov, N. N. Romanova

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USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION / ИСПОЛЬЗОВАНИЕ РАСТИТЕЛЬНОГО СЫРЬЯ В ПРОИЗВОДСТВЕ САХАРНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ... von Sanjarovsckay, N S, Sokol, N V

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ИСПОЛЬЗОВАНИЕ РИСОВОЙ МУЧКИ В ТЕХНОЛОГИИ ХЛЕБА ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ von Boldina, A A, Sokol, N V, Sanzharovskaya, N S

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ВЛИЯНИЕ РИСОВОЙ МУЧКИ НА ХЛЕБОПЕКАРНЫЕ СВОЙСТВА ПШЕНИЧНОЙ МУКИ von Boldina, A A, Sokol, N V, Sanzharovsckaya, N S

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Fluorescence of albumin solutions containing Pb2+ and Na+ ions von Petrova, G. P., Sokol, N. V.

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Molecular mobility in protein solutions containing metal ions with various ionic radii von Sergeeva, I. A., Sokol, N. V., Ivanova, M. S., Petrova, G. P., Petrusevich, Yu. M.

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Longer grates for sintering machines von Sokol, A. N., Kotsarenko, V. V., Sokol, V. N.

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A new longitudinal seal design for sintering machines von Sokol, V. N., Shlepper, Ya. A., Sokol, A. N.

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