Архив
Редакция журнала «Вестник МГТУ» поддерживает политику открытого доступа «Open Access», что позволяет пользователям бесплатно и неограниченно использовать тексты научных статей (читать, загружать, копировать, распространять) при условии указания авторства.
Школьникова М. Н., Аббазова В. Н.
Исследование химического состава мякоти тыквы как основы для безалкогольных напитков
DOI: 10.21443/1560-9278-2021-24-4-441-449
- COMPARATIVE ASSESSMENT OF THE CHEMICAL COMPOSITION AND UTILIZATION PROSPECTS OF CUCURBITA CULTIVARS IN SORBET PRODUCTION
Sofya Alexashina
Bulletin of KSAU, 2026; 0(5): 242 - Fermented pumpkin puree effect on the activity of fermented milk products probiotic microflora and organoleptic indicators
Venera N. Abbazova, Marina N. Shkolnikova, Dmitrii A. Karkh
Food Industry, 2024; 9(4): 51 - Study of the nutrient composition of pumpkin pulp as a raw ingredient for food products of a specified composition
I. Yu. Reznichenko, E. A. Egushova
Agrarian science, 2026; (4): 120 - The development of a formulation and the study of the impact of pumpkin pulp flour on the quality of pancakes
N. I. Myachikova, Y. A. Boltenko, I. G. Zinoveva, Y. A. Slastnikova, L. N. Frolova, N. V. Rodicheva
Proceedings of the Voronezh State University of Engineering Technologies, 2026; 88(1): 151 - Productivity and quality of collection samples of pumpkin (Cucurbita L.) in the conditions of the southern forest-steppe of Western Siberia
N. G. Kazydub, Yu. A. Kashtanova
Vegetable crops of Russia, 2023; (6): 61 - Prospects for using powders from pumpkin pulp and rose hips in bakery products
A. N. Sapozhnikov, A. V. Kopylova, D. A. Obrikov
Vestnik MGTU, 2024; 27(2): 242 - Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products
E. D. Rozhnov, M. N. Shkolnikova, V. N. Abbazova, E. V. Averyanova, T. I. Romanyuk, P. K. Ososko
Proceedings of the Voronezh State University of Engineering Technologies, 2024; 86(2): 248
