Study of the effect of the dose of enzyme preparations on the yield of polyphenolic substances and anthocyanins in fruit, berry and vegetable juices

Por A. R. Khasanov, N. V. Barakova
Publicado em 2021-09-01

Production of selenium-containing extracts from vegetable materials

Por K. Yu Muravev, N. V. Barakova
Publicado em 2018-12-01

Regulating a distilled malt spirit fractioning process using Harrington’s desirability function

Por V. A. Romanov, N. V. Barakova
Publicado em 2019-03-01

The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

Por A. V. Tikhiy, N. V. Barakova, E. A. Samodelkin
Publicado em 2022-04-01

The effect of proteolytic enzymes on the amino acid composition of the filtrate and the grain mash obtained from the shock activator disintegrating treated rye

Por A. A. Sabirov, N. V. Barakova, E. A. Samodelkin
Publicado em 2019-07-01

Application of low pentosan rye potable ethanol production

Por D. S. Alimova, N. V. Barakova, V. A. Romanov, E. A. Samodelkin
Publicado em 2018-12-01

Accumulation of selenium in a Chinese cabbage of a grade Pak-choi in the course of cultivation

Por K. Yu. Murav’ev, N. V. Barakova, Yu. V. Khomyakov, O. R. Udalova
Publicado em 2017-02-01