Proceedings of the Voronezh State University of Engineering Technologies
Vestnik Voronežskogo gosudarstvennogo universiteta inženernyh tehnologij

ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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Proceedings of the Voronezh State University of Engineering Technologies

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Magomedov G.O., Shevyakova T.A., Tchernyshevа Y.A., Mazina E.A. WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR. Proceedings of the Voronezh State University of Engineering Technologies. 2014;(1):123-129. (In Russ.) https://doi.org/10.20914/2310-1202-2014-1-123-129

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ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)

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About the Authors

G. O. Magomedov
Voronezh state university of engineering technology
Russian Federation

Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51

T. A. Shevyakova
Voronezh state university of engineering technology
Russian Federation

associate Professor
Department of technology of bread, confectionery, macaroni and grain processing.,
tel.: (473) 255-38-51

Y. A. Tchernyshevа
Voronezh state university of engineering technology
Russian Federation

postgraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,

E. A. Mazina
Voronezh state university of engineering technology
Russian Federation

undergraduate student
Department of technology of bread, confectionery, macaroni and grain processing.,