INFLUENCE OF YEAST RACES ON AROMATIC PROPERTIES OF CHAMPAGNE PREPARED USING TRADITIONAL TECHNOLOGY by L. V. Gnetko, L. P. Nerovnykh, M. M. Kobleva

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Investigation of the influence of fermentation conditions on the content of biologically active substances of the phenolic complex in young red wines by L. V. Gnetko, L. P. Nerovnykh, Kh. R. Siyukhov, G. Yu. Arutyunova

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Development of a method for pectincontaining shortbread pastry (frozen semi-finished product) for functional shortbread biscuits with a low gluten content by Z. N. Khatko, S. T. Beretar, L. P. Nerovnykh, S. K. Kudaynetova, E. M. Kolodina

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Influence of enzymative catalysis on technological parameters of apple juice production by L. V. Gnetko, L. P. Nerovnykh, M. M. Udychak, B. B. Siyukhova, M. M. Kobleva

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