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Specific features of rheological behaviour of the ice-cream mixture “Creamy Plombières”

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Study on thermophysical properties of grain suspensions in mechanic and enzyme treatment

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Concerning calculation of geometrical parameters for the tubes in the nozzle of a rotary recuperator

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Influence of mechanical and thermal processing on реологические properties of a mixture of ice-cream «Ice cream chocolate»

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Inhibition aminotransferase muscle tissue with aromatic acids, hydrazides

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Use of whey proteins and herbal syrup in production of fermented milk product

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Influence of guar gum on the hydration of the organoleptic properties of semi-finished products and the texture of the pastry

September 2012

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FIBER-OPTIC RECIRCULATING SYSTEM FOR IN-SITU THERMOMETRY

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Research of grain raw materials extrusion mode effect on technological parameters of ethanol production

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CONTINUOUS MODEL OF THREE-PHASE CLOSED-LOOP CONTROLLER OF SYNCHRONOUS MOTOR STATOR CURRENT

September 2012