Main trends of functional bakery products market development by T. A. Shakhray, O. V. Vorobyova, E. P. Victorova

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Study of the effect of storage terms on safety indicators and composition of «Pump powder» biologically active additive by N. N. Kornen, S. A. Kalmanovich, T. A. Shakhray, E. P. Victorova

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Research of the possibility of application of the nuclear-magnetic relaxation method for determining the acid number of sunflower lecithines by E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, O. V. Fedoseeva

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Development of a method for determining acid -degree value of oil contained in sunflower phospholipids on the basis of the NMR method by E. P. Victorova, O. S. Agafonov, S. M. Prudnikov, T. A. Shakhray, I. I. Ukrayintseva

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Express methods for determining oil weight fraction in vegetable lecithins based on the pulse method of nuclear-magnetic resonance by E. P. Victorova, G. V. Rusnak, T. A. Shakhray, O. S. Agafonov, S. M. Prudnikov

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Development of technology and recipe of sweet buns enriched with food additives by M. A. Kazimirova, T. V. Pershakova, A. N. Matvienko, T. A. Shakhray, O. V. Fedoseeva

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Investigation of hypocholesterinemic properties of rape and sunflower lecitines by N. N. Kornen, S. A. Kalmanovich, T. A. Shakhray, E. V. Kuzminova, M. P. Semenenko

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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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