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Search results: 10 articles
Search string: multicomponent mixtures of cereals
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Singh Manjeet K., Mann Sonia, Chauhan Komal, Kataria Ankita, Toor Barinderjeet S., Kumar Nishant | Physicochemical, functional, rheological, and thermal properties of underutilized kodo and little millet flours | 15 | 1 | 2027 |
| 2 | Althagafi A. M., Althagafi A. M., Alshegifi H. M., Alshegifi H. M., Qussyier T. S., Qussyier T. S., Tobaiqy M., Mariod A. A., Mariod A. A. | Mycotoxin-contaminated food and feed in Saudi Arabia: review of occurrence and toxicity | 9 | 1 | 2021 |
| 3 | Pleskacheva M. A., Artamonova M. P., Litvinova E. V., Gergel M. A., Davydova E. E. | Methodology for identification and quantification of chicken meat in food products | 8 | 1 | 2020 |
| 4 | Lisitsyn A. B., Chernukha I. M., Nikitina М. А. | Russian methodology for designing multicomponent foods in retrospect | 8 | 1 | 2020 |
| 5 | Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. | POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS | 6 | 1 | 2018 |
| 6 | N. I. Gombozhapova , B. A. Bazhenova , S. Yu. Leskova , T. M. Badmaeva , A. M. Danilov | INFLUENCE OF THE NEW MULTICOMPONENT BRINE ON THE QUALITY CHARACTERISTICS OF THE BOILED HORSE MEAT PRODUCT | 5 | 1 | 2017 |
| 7 | Мусина О. Н., Мусина О. Н. | AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS | 3 | 2 | 2015 |
| 8 | Grek Elena , Krasulya Elena | THE BEHAVIOR PREDICTION OF RAW MATERIAL SYSTEMS IN THE TECHNOLOGY OF WHEY BEVERAGES | 3 | 1 | 2015 |
| 9 | Salomatov Aleksey , Toshev Abduvali , Salomatova Anna | A Method to Increase the Nutritional Value of Aerated Confectionery | 2 | 1 | 2014 |
| 10 | Berezovikova I.P., Kolpakov Arkadiy, Vloshchinskiy Pavel, Klebleeva Natalya | Effect of Multicomponent Cereal Mixtures on Glucose Level in Blood of Experimental Animals | 2 | 1 | 2014 |