Open Access
Issue |
BIO Web Conf.
Volume 71, 2023
II International Conference on Current Issues of Breeding, Technology and Processing of Agricultural Crops, and Environment (CIBTA-II-2023)
|
|
---|---|---|
Article Number | 01014 | |
Number of page(s) | 7 | |
Section | Issues of Sustainable Development of Agriculture | |
DOI | https://doi.org/10.1051/bioconf/20237101014 | |
Published online | 07 November 2023 |
- E.N. Efremova, E.S. Taranova, E.A. Zenina, Application of food supplement in production in order to promote health and prophylactic properties, IOP Conference Series: Earth and Environmental Science. Conference on Innovations in Agricultural and Rural Development, 341, 1, 012142 (2019) [CrossRef] [Google Scholar]
- N.V. Uryadnik, T.L. Sheveleva, The effect of applying optimal dosages of spelt flour and the production method on the structural and mechanical properties of the dough and the quality indicators of wheat bread, In the collection: Topical issues of science and economy: new poems and solutions. Collection of materials LIV Student scientific-practical conference, 60-67 (2020) [Google Scholar]
- A.I. Akchurina, T.V. Sukhinina, Spelt: a step from the past to the future,Commodity specialist of food products, 1, 28-30 (2019) [Google Scholar]
- T.V. Matveeva, S.Ya. Koryachkina, V.P. Koryachkin, E.I. Struchkova, Influence of corn and rice flour on the quality of biscuit dough products. News of higher educational institutions, Food technology, 4, 305, 32-34 (2008) [Google Scholar]
- E.N. Efremova, Improving the recipe of wheat bread with additives having functional and technological properties Izvestia of the Nizhnevolzhsky Agro-University Complex: Science and Higher Professional Education, 4, 40, 207-213 (2015) [Google Scholar]
- A.S. Romanov, N.I. Davydenko, L.N. Shatnyuk, I.V. Matveeva, Examination of bread and bakery products, Quality and safety (Sib.univ.izd-vo, Novosibirsk, 2005) [Google Scholar]
- N.V. Tsuglenok, N.N. Tipsina, V.V. Matyushev, I.V. Buyanova, The use of dietary fibers in the technology of flour confectionery production, Vestnik KrasGAU, 5, 404-411 (2012) [Google Scholar]
- E.I. Shcherbakova, Justification of the use of non-traditional raw materials in the production of flour confectionery products, Vestnik YUUrGU, Series “Food and Biotechnologies”, 3, 94-99 (2014) [Google Scholar]
- V.A. Yukov, E.I. Likhacheva, The composition of the Volga spelt grain, Khleboprodukty, 7, 26-27 (2005) [Google Scholar]
- E.V. Kryukova, N.V. Leyberova, E.I. Likhacheva, Investigation of the chemical composition of spelt flour, Vestnik YUURGU Series “Food and Biotechnologies”, 2, 75-81 (2014) [Google Scholar]
- E.V. Kryukova, The influence of spelt flour on the quality of butter cookies, Confectionery production, 3, 2–4 (2014) [Google Scholar]
- O.V. Chugunova, N.V. Zavorokhina, V.V. Fozilova, Development of a modern model of the quality of food products based on an integral analysis of customer satisfaction, Bulletin of the Ural State University of Economics, 1, 39, 181-187 (2012) [Google Scholar]
- A.S. Kazakevich, A.A. Cherkasina, The use of spelt flour in the baking industry. In the collection: Problems of competition of consumer goods and foodstuffs, Collection of scientific articles of the 2nd International Scientific and Practical Conference, 178-181 (2020) [Google Scholar]
- I.A. Bessmertnaya, O.V. Kazimirchenko, N.V. Vasilʹchenko, Evaluation of the quality of butter cookies enriched with natural components of vegetable raw materials, according to physico-chemical and microbiological indicators, Izvestiya KGTU, 54, 102-115 (2019) [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.