Showing 1 - 14 results of 14 for search 'N. V. Anisimkina', query time: 0.04s Refine Results
  1. 1
    The baking merits of winter rye

    The baking merits of winter rye by E. N. Shabolkina, N. V. Anisimkina

    Published 2018-05-01
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  2. 2
    The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat

    The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat by E. N. Shabolkina, N. V. Anisimkina

    Published 2021-12-01
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  3. 3
    The baking merits of winter rye

    The baking merits of winter rye by E. N. Shabolkina, N. V. Anisimkina

    Published 2018-05-01
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    Article
  4. 4
    The effect of bioactivation on the biochemical composition and amylolytic activity of hulles oats

    The effect of bioactivation on the biochemical composition and amylolytic activity of hulles oats by E. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina

    Published 2022-07-01
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  5. 5
    The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour

    The study results of biochemical properties of naked oats and physical properties of the dough mixtures with wheat flour by Е. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina

    Published 2021-09-01
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  6. 6
    Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour

    Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour by E. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina

    Published 2022-09-01
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  7. 7
    Deformation index (GDI) in grain as a criterion for wheat gluten quality

    Deformation index (GDI) in grain as a criterion for wheat gluten quality by E. N. Shabolkina, S. N. Shevchenko, N. V. Anisimkina

    Published 2021-05-01
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  8. 8
    The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour

    The study of biochemical properties of legume flour (peas, soybeans), physical and baking indicators of the dough from mixtures with wheat flour by E. N. Shabolkina, N. V. Anisimkina, O. А. Maistrenko

    Published 2022-02-01
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  9. 9
    TECHNOLOGICAL AND BREAD BAKING TRAITS OF TRITICALE

    TECHNOLOGICAL AND BREAD BAKING TRAITS OF TRITICALE by E. N. Shabolkina, N. V. Anisimkina, M. V. Belyaeva

    Published 2019-05-01
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  10. 10
    Prospects of winter rye breeding for bread baking

    Prospects of winter rye breeding for bread baking by E. N. Shabolkina, A. A. Bisharev, N. V. Anisimkina, M. V. Belyaeva

    Published 2019-03-01
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  11. 11
    The effect of water soluble pentosanes on baking properties of winter rye

    The effect of water soluble pentosanes on baking properties of winter rye by E. N. Shabolkina, A. A. Bisharev, N. V. Anisimkina, M. V. Belyaeva

    Published 2019-03-01
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  12. 12
    THE EFFECT OF SEEDBED TREATMENT BY THE PROTECTING PREPARATIONS AND MINERAL FERTILIZERS ON SEED QUALITY

    THE EFFECT OF SEEDBED TREATMENT BY THE PROTECTING PREPARATIONS AND MINERAL FERTILIZERS ON SEED QUALITY by E. N. Shabolkina, L. K. Neshcheret, N. V. Anisimkina, O. V. Shuvalova, M. V. Belyaeva

    Published 2018-08-01
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  13. 13
    FOOD ADVANTAGES OF BEANS, SOYBEANS AND PEAS VARIETIES DEVELOPED BY THE SAMARA RIA

    FOOD ADVANTAGES OF BEANS, SOYBEANS AND PEAS VARIETIES DEVELOPED BY THE SAMARA RIA by A. I. Katyuk, E. N. Shabolkina, A. V. Vasin, N. V. Anisimkina, K. A. Bulatova

    Published 2019-09-01
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  14. 14
    The results of durum wheat breeding in Russia for carotenoid pigments content in kernels

    The results of durum wheat breeding in Russia for carotenoid pigments content in kernels by M. G. Myasnikova, P. N. Malchikov, E. N. Shabolkina, N. V. Anisimkina, M. A. Rozova, T. V. Chakheeva

    Published 2020-01-01
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