Anistratova O.V.

Work place:

Калининградский государственный технический университет

Alshevskaya Marina N., Anistratova O.V., Kochina Anastasia A. Technological peculiarities of developing a plant product with the use of Streptococcus Salivarius Subsp. Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus microorganisms

The article was published in issue 3 of 2022

Alshevskaya Marina N., Anistratova O.V., Kirichenko Ekaterina S. Scientific substantiation and development of a confectionery product recipe using a non-traditional secondary raw source

The article was published in issue 4 of 2023

Grishina Vlada Y., Anistratova O.V., Alshevskaya Marina N. Justifying the use of gluten-free flour compositions in Belgian waffle technology

The article was published in issue 3 of 2025