Search Results - N. V. Sokol

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  1. 1
    Optimization of grain bread production technology using electrically activated water

    Optimization of grain bread production technology using electrically activated water by N. S. Sanzharovskaya, N. V. Sokol

    Published 2024-01-01
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  2. 2
    Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread

    Comprehensive assessment of the quality of flour wheat-flax composite mixtures for the production of enriched bread by N. A. Revyakina, N. V. Sokol

    Published 2023-12-01
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  3. 3
    Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread

    Study of the effect of electrochemically activated water on rheological properties of dough and quality of bread by N. V. Sokol, E. A. Atroshchenko

    Published 2019-03-01
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  4. 4
    Production of flour confectionery products with seaweed as a baa

    Production of flour confectionery products with seaweed as a baa by N. V. Sokol, E. A. Shepelenko

    Published 2017-03-01
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  5. 5
    The use of hydrocolloids in the production of muffins from gluten-free flour mixtures

    The use of hydrocolloids in the production of muffins from gluten-free flour mixtures by N. V. Sokol, A. V. Kovalenko

    Published 2024-04-01
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  6. 6
    Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology

    Comprehensive assessment of the effect of ozonation on the quality and safety of grain used in whole grain bread technology by N. V. Sokol, N. S. Sanzharovskaya, D. R. Agayeva

    Published 2025-07-01
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  7. 7
    Investigation of processing characteristics of high-protein wheat grain

    Investigation of processing characteristics of high-protein wheat grain by O. P. Khrapko, N. V. Sokol, N. S. Sanzharovskaya, F. A. Kolesnikov

    Published 2019-06-01
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  8. 8
    Bakery properties of composite mixtures of wheat and spelt flour

    Bakery properties of composite mixtures of wheat and spelt flour by N. S. Sanzharovskaya, N. V. Sokol, O. P. Khrapko, K. S. Mamedov, N. N. Romanova

    Published 2018-09-01
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