Электронный архив открытого доступа НИУ «БелГУ»: Browsing DSpace

BelSU

Browsing by Author Myachikova, N. I.

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z А Б В Г Д Е Ж З И Й К Л М Н О П Р С Т У Ф Х Ц Ч Ш Щ Ъ Ы Ь Э Ю Я
or enter first few letters:

Showing results 2 to 10 of 10 < previous

Issue Date	Title	Author(s)
2016	Functional food products in Europe=Функциональные продукты питания в Европе	Georgescu, C.; Birka, A. G.; Myachikova, N. I.
2019	Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough	Boltenko, Yu. A.; Myachikova, N. I.; Binkovskaya, O. V.; Remnev, A. I.; Semchenko, I. V.
2017	Mahonia aquifolium as a promising raw material for the food industry	Sorokopudov, V. N.; Myachikova, N. I.; Georgescu, C.
2017	Multiparameter method of controlling the rheological characteristics of the dough after kneading	Boltenko, Y. A.; Myachikova, N. I.; Binkovskaya, O. V.; Semchenko, I. V.; Zinoveva, I. G.
2021	Phytochemical analysis and antioxidant assay of Melissa Officinalis L. (lemon balm)	Virchea, L. I.; Gligor, F. G.; Frum, A.; Mironescu, M.; Myachikova, N. I.
2022	The effect of amber acid on the productivity and chemical composition of tomatoes grown in a climatic chamber	Knyazeva, I. V.; Dorokhov, A. S.; Vershinina, O. V.; Myachikova, N. I.; Grishin, A. A.
2016	The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product	Boltenko, Y. A.; Myachikova, N. I.; Binkovskaya, O. V.; Korotkikh, I. Y.; Zinoveva, I. G.
2019	The methodology of the analysis and synthesis of rational choice recipes of cooking dishes	Myachikova, N. I.; Remnev, A. I.; Binkovskaya, O. V.; Korotkikh, I. Yu.; Boltenko, Yu. A.
2018	The use of the new apple hybrids fruits with red pulp in the food industry	Solomatin, N. M.; Solomatina, E.; Sorokopudov, V. N.; Sorokopudova, O. A.; Myachikova, N. I.

Showing results 2 to 10 of 10 < previous