COMPARATIVE ANALYSIS OF VARIOUS SWEETENERS IN TERMS OF THEIR EFFECTS ON THE HUMAN BODY by E. V. Nenasheva, A. V. Borisova

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STUDY OF THE POSSIBILITY OF APPLICATION OF FRUIT AND BERRY PUREE AND SUBLIMITED BERRIES IN THE PRODUCTION OF CHOCOLATE TRUFFLE CANDIES by A. A. Polovtseva, A. V. Borisova

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STUDY OF THE INFLUENCE OF COOKING MODES ON THE INDICATOR OF THE QUALITY OF BAKERY PRODUCTS by D. D. Makarova, L. Y. Zubova, A. V. Borisova

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THE STUDY OF THE INFLUENCE OF THE TYPE Ol CHEESE ON THE ORGANOLEPTIC AND PHYSICO- CHEMICAL PROPERTIES OF PIZZA by A. V. Borisova, A. V. Barsukova, O. O. Egorova

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Functional food products: the relationship between the theory, the production and a consumer by A. V. Borisova, M. V. Shayarova, N. Yu. Shishkina

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Enriching recipes of traditional national tortillas with functional ingredients by K. S. Goleva, V. S. Trofimova, D. M. Ushakova, A. V. Borisova

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RECIPE DEVELOPMENT AND TECHNOLOGY FOR SOFT CHEESE WITH APPLICATION OF VEGETABLE RAW MATERIALS by A. V. Borisova, E. S. Komarova, D. A. Belyakov, C. A. Myshova, A. V. Sergeeva

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Scale of perceived exertion as injury prevention tool for young football players by A. V. Borisova, F. V. Takhavieva, M. M. Kuznetsova, I. S. Dolgalev, Y. I. Preobrazhensky, Z. O. Shabanova, E. A. Malyakina, M. S. Butovsky

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Fatty Acids of Erythrocyte Membranes and Blood Serum in Differential Diagnosis of Inflammatory Bowel Diseases by M. V. Kruchinina, I. O. Svetlova, M. F. Osipenko, N. V. Abaltusova, A. A. Gromov, M. V. Shashkov, A. S. Sokolova, I. N. Yakovina, A. V. Borisova

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