Инновации в пищевой промышленности: образование, наука, производство : материалы VI всероссийской (национальной) научно-практической конференции (Благовещенск, 20 февраля 2024 г.)

The advantages of the chemical composition of oatmeal for modeling flour confectionery products of increased nutritional value

Prospects for the use of oatmeal in the production of flour confectionery

Technology of production of dessert honey-ginger bread

Research and development of recipes for fermented milk ice cream with a functional component

Rutin as an antioxidant of onions

Evaluation of the quality of thermostatic yogurt enriched with collagen

The effect of a composite flour mixture on the physico-chemical parameters of gluten-free cookies

Development of a formulation and technology for the production of meat and vegetable semi-finished products for herodietic nutrition

Development and application of a scoring scale for organoleptic evaluation of fruit pastilles

Research on the qualitative characteristics of root crops Raphanus sativus L. var. sativus

Assessment of the effect of Lini usitatissimi semina seed powder on the quality of snack meat products

The effect of the extraction duration on the yield of vegetable protein from soybean of the Zarnitsa variety

The role of probiotics in modern human life

Mathematical modeling of soy-mushroom paste production technology

Aspects of the use of non-traditional plant components in the production of bakery products

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