MODERN RESEARCH IN THE FIELD OF OBTAINING FOOD INGREDIENTS FROM SECONDARY APPLE PROCESSING RESOURCES by T. A. Shakhrai, E. P. Victorova, E. V. Velikanova, N. N. Kornen

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DETERMINATION OF EXPIRY DATE OF FOOD ADDITIVES OBTAINED FROM SECONDARY RESOURCES OF PEAR PROCESSING by O. V. Fedoseeva, E. P. Victorova, T. A. Shakhrai, E. V. Velikanova

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Development of simulant samples of nuclear-magnetic relaxation characteristics of sunflower lecithins by O. S. Agafonov, E. P. Viktorova, S. M. Prudnikov, T. A. Shahray, E. V. Velikanova

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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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