Articles citing this article

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Cited article:

Comparison of the effectiveness of immobilization of cations on the surface of a polymer carrier in order to use the resulting composition in the technology of bakery products

M. A. Sargsyan and E. V. Belokurova
Proceedings of the Voronezh State University of Engineering Technologies 85 (2) 91 (2023)
https://doi.org/10.20914/2310-1202-2023-2-91-95

Development of technology for production of marshmallow with enhanced nutritional value

N. G. Ivanova, I. A. Nikitin, D. A. Velina, E. E. Ponomarev, M. F. Khayrullin and J. V. Moskvina
Proceedings of the Voronezh State University of Engineering Technologies 84 (3) 40 (2022)
https://doi.org/10.20914/2310-1202-2022-3-40-46

Methods of mathematical modeling in design planning of recipes of bakery products with specified composition

S. N. Tefikova, I. A. Nikitin, A. V. Goncharov, I. V. Sokolov and M. V. Klokonos
Proceedings of the Voronezh State University of Engineering Technologies 84 (3) 47 (2022)
https://doi.org/10.20914/2310-1202-2022-3-47-52

Quality changes of cooked sausages influenced by the incorporation of a three-component natural antioxidant blend

Nikolay Kolev, Desislava Vlahova-Vangelova, Dessislav Balev, et al.
BIO Web of Conferences 45 01006 (2022)
https://doi.org/10.1051/bioconf/20224501006