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Topology investigation of abrasive coating in batch-type potato peelers

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Development of resource-saving technology to make rye-wheat bread with starting cultures

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A problem of combined heat and mass transfer for potato baked in ultrahigh frequency electromagnetic field

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A method to calculate a working agent temperature in a drying apparatus with infrared gas-jets

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Study of moisture removal from dried apricots

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Statistical analysis of multiassortment production schedules for concurrent-operated batch-type units

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Heat and mass transfer in ellipsoidal bodies

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Mathematical modeling of non-Newtonian fluid flow in an extruder channel, extraction included

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Physical and chemical reasons of meat red color appearance

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Studying shear stresses in the “Cheese with onion” processed cheese

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Effective viscosity measurement of “Russian”processed cheese

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Simulated radiation-convection drying of food materials

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A mathematical model of a baking chamber as an object with lumped parameters

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Effect of enzymic agents on properties of liquid pastry dough and waffles with “Vitazeil” wheat cellulose

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Formula development of bread with high nutritional quality

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Physico-mechanical and aerodynamic characteristics of pumpkin seeds

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Study of aziridins synthesis from thiophene and thiophene derivatives

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The review of working out of perspective directions of creation of functional products for gero-dietary a food of people suffering diseases of the locomotive system

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