Alshevskaya Marina N.

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КГТУ

Alshevskaya Marina N., Анистратова О.В., 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., Анистратова О.В., 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

Alshevsky D. L., Ustych Vladimir I., Alshevskaya Marina N. Rheological characteristics of raw materials and finished products in the manufacture of frozen fish dumplings from dough with reduced gluten content

The article was published in issue 2 of 2024