MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING-Reference-Cited by-同舟云学术

MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING

Published:2022-11-01 Issue:3 Volume:18 Page:106-117
ISSN:2713-0029
Container-title:New Technologies
language:
Short-container-title:Novye tehnologii

Author:

Shamkova N. T.¹,Tamova M. Y.¹,Varivoda A. A.²,Shelest N. S.¹

Affiliation:

1. Federal State Budgetary Educational Institution of Higher Education “Kuban State Technological University”

2. Federal State Budgetary Educational Institution of Higher Education “Kuban State Agrarian University named after I.T. Trubilin”

Publisher

Maikop State Technological University

Subject

Anesthesiology and Pain Medicine

Reference21 articles.

1. Shelest N.S. Formation of the quality of oat biscuits enriched with Jerusalem artichoke processing products: a final qualifying work. Krasnodar: KubST, 2022. 65 p. (In Russ.)

2. Balabolin D.N., Livinsky A.A., Marchenko S.S. Analysis of the assortment of oat biscuits sold in retail chains in Moscow // Tovaroved of food products. 2020. No. 2. P. 42–47. (In Russ.)

3. Demchenko E.A., Misteneva S.Yu., Savenkova T.V. Methods for optimizing technology and recipes for oat biscuits. Vestnik MSTU. Proceedings of the Murmansk State Technical University. 2019. V. 22, No. 3. P. 363–370. (In Russ.)

4. Gryazina F.I. Effect of pumpkin seeds on the quality of oat biscuits. Topical issues of improving the technology of production and processing of agricultural products. 2021. No. 23. P. 172–176. (In Russ.)

5. The use of non-traditional raw materials in the production of oatmeal cookies / Prisukhina N.V. [et al.] // International Research Journal. 2021. No. 11-1 (113). P. 47–53. (In Russ.)