Research of factors influencing the accuracy of determining of oil raw materials quality indicators based on the NMR pulse method by O. S. Agafonov, S. M. Prudnikov, T. A. Shakhrai, E. P. Victorova

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Algorithm for the development of enriched bakery products using food additives by E. P. Viktorova, T. A. Shakhrai, E. V. Lisovaya, N. N. Kornen

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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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COMPETITIVE POTENTIAL OF FUNCTIONAL ENRICHED BAKERY PRODUCTS by E. P. Victorova, O. V. Fedoseyeva, T. A. Shakhrai, N. N. Kornen

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Methods of evaluating the quality of rice grain and its processing products in foreign research by A. Y. Shazzo, V. A. Ziyatdinova, E. P. Viktorova, T. A. Shakhrai

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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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Study of antioxidant properties of food additives obtained from secondary vegetable resources in testing laboratory animals by N. N. Kornen, A. N. Troshin, M. P. Semenenko, E. V. Kuzminova, T. A. Shakhrai

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