Thermal Analysis in the Quality Study of Chocolate and Confectionery Products by Vereshchagin A., Reznichenko I., Bychin N.

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INFLUENCE OF VACUUM-PULSE DRYING ON THE CONTENT OF FREE AMINO ACIDS, TRYPSINE INHIBITOR ACTIVITY AND COMPOSITION OF VOLATILE COMPONENTS OF MUSHROOMS by Shcheglova I.V., Vereshchagin A.L.

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PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT by Mar`in V.A., Vereshchagin A.L.

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Polyurethane Decks in Centrifugal Oat Dehulling by Mar'in V., Vereshchagin A., Ivanov A.

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MECHANICAL PROPERTIES OF BUCKWHEAT GRAIN STORED UNDER SNOW by Mar'in V.A., Vereshchagin A.L., Bychin N.V.

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APPLICATION OF DSC METHOD FOR CANNED MILK PRODUCT IDENTIFICATION by Budanina L.N., Vereshchagin A.L., Bychin N.V.

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COMPARISON OF THE TRIGLYCERIDE CONTENT OF SEA BUCKTHORN OIL OF THE ALTAI TERRITORY BY DIFFERENTIAL SCANNING CALORIMETRY by Goremykina N.V., Vereshchagin A.L., Bychin N.V., Koshelev Y.A.

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IDENTIFICATION OF THE ORIGIN OF SEA BUCKTHORN OIL OF THE ALTAI KRAI BY DIFFERENTIAL SCANNING CALORIMETRY by Khabarov S.N., Vereshchagin A.L., Gur`yanov Y.G., Goremykina N.V., Bychin N.V.

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