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ON THE POSSIBILITY OF USING NON-MACARONI FLOUR FOR MAKING MACARONI ARTICLESCHIMIROV JI; BRAUDO EE; TOLSTOGUZOV VB et al.1981; NAHRUNG; ISSN 0027-769X; DDR; DA. 1981; VOL. 25; NO 8; PP. 719-727; ABS. GER/RUS; BIBL. 16 REF.Article

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A STUDY ON THE GELATION OF SOY BEAN GLOBULINS SOLUTIONS. I: THERMAL DENATURATION CONDITIONS CORRESPONDING TO THE MAXIMUM SHEAR MODULUS VALUE OF THE GELBIKBOV TM; GRINBERG VY; TOLSTOGUZOV VB et al.1979; NAHRUNG; DDR; DA. 1979; VOL. 23; NO 5; PP. 487-494; ABS. GER/RUS; BIBL. 11 REF.Article

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OBTENTION DE GELS D'ALGINATE DE CALCIUMIZYUMOV DB; TOLSTOGUZOV VB; CHIMIROV YU I et al.1973; IZVEST. VYSSH. UCHEBN. ZAVED., PISHCH. TEKHNOL.; S.S.S.R.; DA. 1973; NO 1; PP. 40-42; BIBL. 5 REF.Serial Issue

LIQUID TWO-PHASE WATER-PROTEIN-POLYSACCHARIDE SYSTEMS AND THEIR PROCESSING INTO TEXTURED PROTEIN PRODUCTSANTONOV YA; GRINBERG VY; ZHURAVSKAYA NA et al.1980; J. TEXTURE STUD.; ISSN 0022-4901; NLD; DA. 1980 PUBL. 1981; VOL. 11; NO 3; PP. 199-215; BIBL. 12 REF.Article

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