Search by the «хлебобулочные изделия» tag Статьи Show filter × Заголовок Apply Aspects of the use of non-traditional plant components in the production of bakery products Culinary recipe as an educational material at the advanced stage of learning Russian as a foreign language Evaluation of the applicability of modified non-fish species of aquatic fisheries in the technology of nutraceutical products Analysis of bakery products market conditions: supply and demand Modeling and forecasting the efficiency of bakery products production using textured flour The effect of powder from marigold inflorescences (Tagetes) on the physico-chemical properties of bakery products The effect of high-protein flour mixture on the rheological properties of finished bakery products
