СПИСОК ЛИТЕРАТУРЫ
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- Gur´yanov, Yu.G., Kostin, A.N., and Dorn, G.A., Obespechenie kachestva specializirovannyh produktov v rezul´tate vnedrenija standarta ISO 9001 (Quality Assurance of specialized products as a result of the introduction of ISO 9001), Konditerskoe proizvodstvo (Confectionery production), 2012, no. 4, pp. 20-21.
- Dorn, G.A., and Sidorova, O.S., Issledovanie potrebitel´skih svojstv muchnyh konditerskih izdelij s saharozamenitel-jami (Study of consumer properties of flour confectionery products with sugar substitutes), Polzunovskij vestnik (Polzunovsky Vestnik), 2012, no. 2 / 2, pp. 131-135.
- Dorn, G.A., Novikov, I.G., and Gur´yanov, Yu.G., Razrabotka specializirovannyh konditerskih izdelij i ih tovaroved-naja ocenka (Development of specialized pastry and commodity assessment), Tovaroved Prodovol´stvennyh Tovarov (Commodity Researcher of Foodstuffs), 2012, no. 3, pp. 5-8.
- Egorova, E.Yu., Reznichenko, I.Yu., Bochkarev, M.S., and Dorn, G.A., Razrabotka novyh konditerskih izdelij s is-pol´zovaniem netradicionnogo syr´ja (Development of new confectionery products using unconventional materials), Tehnika i Tehnologija Pishhevyh Proizvodstv (Food Processing: Techniques and Technology), 2014, no. 3, pp. 31-38.
- Savenkova, T.V., Taleysnik, M.A., Shatnyuk, L.N., Spirichev, V.B., and Vorob´eva, I.S., Obogashhenie konditerskih izdelij vitaminami i mineral´nymi veshhestvami (Enrichment of confectionery goods with vitamins and minerals), Moscow, Filial GMP «Pervaja Obrazcovaja tipografija», 2003, 48 p.
- Spirichev, V.B., Shatnyuk, L.N., and Poznyakovskiy, V.M., Obogashhenie pishhevyh produktov vitaminami i miner-al´nymi veshhestvami. Nauka i tehnologija (Food enrichment with vitamins and minerals. Science and technology), Novosibirsk, Sib. Univ. Publ., 2005, 548 p.
- Savenkov, T.V., Svyatoslavova, I.M., Ingredienty v tehnologijah konditerskih izdelij (Ingredients in confectionery technology), Pishhevye ingredienty v sozdanii sovremennyh produktov pitanija (Food ingredients to create modern food), Moscow, DeLee plus, 2014, pp. 297-316.
- Ping Jianfeng, Wang Yixian, Wu Jian, Ying Yibin, Ji Feng. Determination of ascorbic acid levels in food samples by using an ionic liquid-carbon nanotube composite electrode, Food Chem., 2012, vol. 135, no. 2, pp. 362-367.
- Varela Paula, Ares Gaston, Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization, Food Res. Int., 2012, vol. 48, no. 2, pp. 893-908.
- Yildiz Oktay, Alpaslan Mehmet, Properties of rose hip marmalades, Food Technol. And Biotechnol., 2012, vol. 50, no. 1, pp. 98-106.