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Publications by Ryazanov Andrey

The Use of a Simplex Method With an Artificial Basis in Modeling of Flour Mixtures for Bakery Products

International Journal of Advanced Computer Science and Applications

Computer Science

English

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Justification of the Use of Bird Cherry Flour in Production of Bakery Products

Bulletin of the South Ural State University. Series Food and Biotechnology

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Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

American Journal of Food Technology

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The Use of Dried Bakery Products in a Free-Choice Feeding Method for Small-Scale Broiler Production

Journal of the South African Veterinary Association

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Use of Combined Herbal Supplement on the Basis of Stevioside and Fucoidan in Technology of Bakery Products

Bulletin of the South Ural State University. Series Food and Biotechnology

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Bakery Products With the Addition of Soybean Flour and Their Quality After Freezer Storage of Dough

Journal of Microbiology, Biotechnology and Food Sciences

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Studying the Possibility of the Use of Unabi Powders in the Production of Bakery Products

Bulletin of the South Ural State University Series Food and Biotechnology

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Use of Calcium-Containing Additives in the Production of Bakery Products of Functional Purpose

TECHNICAL SCIENCES AND TECHNOLOG IES

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The Safety of Bakery Products: Acrylamide

Bulletin of the South Ural State University Series Food and Biotechnology

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Gerodietetic Bakery Products Enriched With Vitamin D

Scientific Works of National University of Food Technologies

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