Trends in the development of confectionery technology-Reference-Cited by-同舟云学术

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Trends in the development of confectionery technology

Published:2016-01-01 Issue:3 Volume: Page:195-204
ISSN:2310-1202
Container-title:Proceedings of the Voronezh State University of Engineering Technologies
language:
Short-container-title:Vestn. Voronež. gos. univ. inž. tehnol.

Author:

Kanarskaya Z. A.,Khuzin F. K.,Ivleva A. R.,Gematdinova V. M.

Publisher

FSBEI HE Voronezh State University of Engineering Technologies

Subject

General Agricultural and Biological Sciences

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The effect of encapsulated sunflower oil in hydrocolloids shells on the quality and structure of oatmeal cookies;Proceedings of the National Academy of Sciences of Belarus. Agrarian Series;2024-02-10

2. Study of impact of amaranth flour and wall material of enclosed nut oil on quality of raw gummy gingerbread;Proceedings of the National Academy of Sciences of Belarus. Agrarian Series;2021-05-10

3. Development of a recipe for sugar cookies with a reduced glycemic index;IOP Conference Series: Earth and Environmental Science;2021-02-01

4. Evaluation of fruit raw materials chemical composition by the content of organic acids and macronutrients;Proceedings of the Voronezh State University of Engineering Technologies;2020-09-18

5. The effect of apple powder on the consumption of crispbread;Proceedings of the Voronezh State University of Engineering Technologies;2020-02-11

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