OPTIMIZATION OF THE RECIPE COMPOSITION OF BAKERY PRODUCTS FOR SPORTS NUTRITION by Nevskaya E.V., Shlelenko L.A., Borodulin D.M.

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Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes by Borodulin D., Zorina T., Ivanets V., Nevskaya E., Turina O., Borisova A.

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INNOVATIVE TECHNOLOGY OF TALGAN PRODUCTION AS A COMPONENT OF FUNCTIONAL FOODS TAKING INTO ACCOUNT NATIONAL TRADITIONS OF NUTRITION by Borodulin D.M., Shulbaeva M.T., Musina O.N., Shepieva B.M.

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DETERMINATION OF RATIONAL PARAMETERS OF THE DRUM MIXER OPERATION BASED ON THE REGRESSION ANALYSIS WHEN OBTANING THE DRY YOGHURT BASE by Borodulin D.M., Budrik V.G., Shulbaeva M.T., Shafrai A.V.

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Rational Technological Parameters of the Soxhlet Extractor in the Production of Alcoholic Extracts from Сranberries by Fedorenko B., Borodulin D., Prosin M., Shafray A., Lobasenko B., Golovacheva Y.

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ANALYSIS OF CENTRIFUGAL SCREW MIXER OPERATION APPLYING MULTIPLE REGRESSION METHOD WHEN OBTAINING BAKERВЂ™S FLOUR MIX TO PRODUCE BAKERY PRODUCTS FOR SPORTSMEN by Borodulin D.M., Nevskaya E.V., Kiselev D.I., Shlelenko L.A., Potapova M.N.

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