Formulation and Quality Assessment of Diabetic Jelly Marmalade 'Karkade' Fortified with Succinic Acid by Tabatorovich A., Reznichenko I.

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Preferences of People of Advanced and Gerontic Age in Diet Formation by Ruban N., Reznichenko I.

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PECULIARITIES OF CHEMICAL COMPOSITION OF APPLE PUREE AS THE BASIS FOR IDENTIFICATION by Tabatorovich A.N., Reznichenko I.Y.

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METHODS FOR THE ASSESSMENT OF QUALITY INDICES OF FOOD LABELING by Tikhonova O.Y., Reznichenko I.Y.

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The Effect of Flaxseed Flour on the Rheological Properties of Dough Made of Flaxseed and Wheat Flour and Bread Quality by Koneva S., Egorova E., Kozubaeva L., Reznichenko I.

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Syrups in Sugar Confectionery Products of High Nutritional Value by Reznichenko I., Frolova N., Kuchebo V., Turov S.

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DEVELOPMENT OF THE SAFETY MANAGEMENT SYSTEM BASED ON HAZARD ANALYSIS AND CRITICAL CONTROL POINTS APPROACH AT WHEAT BREAD PRODUCTION by Baryshnikova N.I., Reznichenko I.Y., Vayskrobova E.S.

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Development of the integrated management system in food production company by Vayskrobova E., Baryshnikova N., Reznichenko I., Pokramovich L.

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FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS by Reznichenko I.Yu., Renzyaeva T.V., Tabatorovich A.N., Surkov I.V., Chistyakov A.M.

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