Measurement of interfacial tension in melts of polymer blends by A. N. Matvienko, Yu. P. Miroshnikov

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Investigation of effectiveness of application of “Pear powder” food additive for bakery pressed yeast activation by O. V. Fedoseeva, E. P. Viktorova, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, M. A. Kazimirova

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Investigation of the influence of “Pear powder” food additive on the quality and properties of wheat flour by E. P. Victorova, O. V. Fedoseeva, T. A. Shakhray, E. V. Velikanova, A. N. Matvienko, E. E. Dikolova

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