Reference books on the category of "Technology of bread and bakery products" (1 Application)

Adopting the notation editions:
Izv. - Izvestiya Vuzov MVSSO USSR on the section "Food technology". ХКП - Bakery and confectionery industry.
Tr. MTIPP, LTIPP and KTIPP - the works of the Moscow, Leningrad and Kiev technological institutes of the food industry.
Tr. UNIIPP - Proceedings of the Ukrainian Scientific Research Institute of Food Industry.
Tr. VNIHPP - Proceedings of the All-Union Scientific Research Institute of the Bakery Industry.
EI - Express information from the All-Union Institute of Scientific and Technical Information of the USSR Academy of Sciences in the section "Food Industry".
STI - scientific and technical information ЦИНТИпищепрома "Bakery, confectionery, macaroni and yeast industry". PP - collection "Food industry".
В К - The baker and confectioner.
BG - Bread and pastries.
BD — Baker’s Digest.
BMPB — Bisquit Maker and Plant Baker.
CST — Cereal Science Today.
  1. A b d th e w in VG STI, 7, 1965.
  2. Amantaeva R. 3., A. Bogdanov M. Malečnik EN HSS, 10, 40, 1966.
  3. A m b r o s i to 3. V. And e r m a n LY STI, 5, 7, 1967.
  4. And e r m a n LY baking technology. M. Pischeprom- izdat,, 1956.
  5. Auerman LY, LI Puchkova, Lazareva LV Math., 4, 75, 1960.
  6. Auerman LY, LI Puchkova, Prokushev ko- in LI and Math., 5, 59, 1960.
  7. Auerman LY, F e d o p o in GS and Math., 6, 72, 1960.
  8. Auerman LY, E and n e e c a NG, JI at p s e ER, Sizikova KN PP, 8, 1, 1962.
  9. Auerman L. Ya., KretovichV. L., Polana ndo R. D. Applied biochemistry and microbiology. ' 1,6, 1965, NTI, 5, 7,
  10. 1967.
  11. And e o m a n LY, Gongadze NV, Suvorov MA Math., 1, 68, 1966.
  12. Baalbek A. F. HKP, 5, 37, 1966.
  13. B a r a n o in PA, b e l o in VV, K o r a n MA Experience of the Moscow bakery number 3. TsINTIPishcheprom, 1967.
  14. B a r o n h and KS D e n a e n a a c a GS HSS, 2, 24, 1963.
  15. B and m and r about in and RS Tr. KTIPP, 15, 102, 1955; 16, 1791 1956.
  16. B and m and r about in and RS, Berzin NI, Reuter IM Tr. KTIPP, 27, 20, 1963.
  17. B a r o w and wa RS, P o th e r t IM Math., 1, 72, 1963.
  18. A p and n of a NI, Reuter. M. Basheer RS
  19. Tr. KTIPP, 17, 75, 1957; Assoc., 5, 51, 1959.
  20. A p and n and from NI, and P o t e g IM Tr. KTYPP, 22, 76, 1960.
  21. Berzin NI Kovalenko, A. J., Reuter IM Math, 1, 36, 1962.; 2, 49, 1962.
  22. A p and n of a NI, Lyakh EV, P and O t e g IM PP, 5, 39,1967 ..
  23. Beschastnov AG, D y L and OI, Peter L. HSS, 8, 19, 1964; 9, 19, 1964.
  24. B o n and to F. I. HSS, 6, 37, 1960.
  25. Bolohovo EC W. K-, Cherkasy NV HSS, 2, 36, 1966.
  26. B p and m and n SM HSS, 8, 30, 1957.
  27. B p and m and n SM HSS, 11,34, 1957.
  28. B p o in to n and SI, Skiers VS, Kogan A. Application of potassium bromate as bread improver, esophageal promizdat, 1954.
  29. Brovkin SI HSS, 12, 2, 1966.
  30. Vedernikov E. Tr. UNIIPP, 1, 84, 1954; 2, 214, 1959; 5, 87, 1967.
  31. Vedernikov EI, EI Wasserman Materials technical information. UNIIPP, 5, 15, 1958.
  32. B and T and C to I AV, K a t e a c a AA, et al. STI, 20, 1,1968.
  33. Vysotsky GP, flints s SA STI, and, 1, 1968.
  34. R and n s y p o in IA and C as well as p PY HSS, 1, 37, 1967; 5, 36, 1967.
  35. T and m and n and n NF Design bakeries. Pischeprom- izdat, 1960.
  36. Gatilin NF, Ginsburg AG, Livshits SI Chernogubovskaya MV PP, 8, 1, 1964.
  37. T and m and n and n NF, G p and m and n A. HSS, 5, 8, 1966.
  38. Gatilin NF, Grishin A., Tsyrulnikov VL HSS, 2, 5, 1966.
  39. T e d w t o r BC Hopper Dough preparatory machines for the comprehensive mechanization of bakeries. GOSINTI, 1959.
  40. R e p a r a and d, and GG, X ° x h in MM HSS, 7, 34, 1966; 3, 35, 1968.
  41. Ginsburg AG Activation of compressed yeast in baking. Pishchepromizdat, 1955.
  42. Chapter d to about EA in a new cooking technique rye wholemeal bread on the liquid leaven Saratov first (C-1). Pishchepromizdat, 1955.
  43. D o n h a r a in MD HSS, 3, 3, 1964.
  44. Goroshenko M. K Machines and equipment for the preparation of dough. Pishchepromizdat, 1963.
  45. Goryachev AF, Shcherbatenko VV Mechanical test processing. TsINTIPishcheprom, 1968.
  46. Goryachev AF, Shcherbatenko VV HSS, 1,1, 1961.
  47. T p and m and n A. HSS, 11, 11, 1960; 4, 25, 1962.
  48. Grishin AS A baking industry of Czechoslovakia. TsINTIpshtseprom, 1963; HSS, 9, 38, 1967.
  49. T p and m and n AS PP, 1, 6, 1963; 2, 6, 1963; 1, 13, 1964; STI, 1, 1966; HSS, 10, 5, 1968.
  50. T p and m and n A. Production of small sized bakeries and rich products on mechanized lines. TsINTIPishcheprom, 1969.
  51. D w and l and r and n s VI Experience of Abkhazian bakery. TsINTIPishcheprom, 1965; HSS, 9, 36, 1965.
  52. DONCHENKO VM, Kuz'menenko VV Dosage of salt by parts in all phases of the technological process of preparing wheat dough for liquid yeast. "Soviet Kuban", 1968.
  53. Donchenko VM XKP, 11, 18, 1959.
  54. D o n h e n to a VM and Kolesnik ML HSS, 2, 27, 1961.
  55. D o n h e n to a VM PP, 2, 6, 1964; HSS, 1, 10, 1965.
  56. E g a p o in I. D. HSS, 8, 29, 1964.
  57. Egorov G. A, D and mmer vert RV, Domnych RM Lopashova EV HSS, 9, 33, 1958.
  58. E g a p o in as AG, K and h and n with k and I LN et al. Preparation of rye bread pan using new strains of lactic acid bacteria and yeast. TsINTIPishcheprom, 1963.
  59. Eletskii IK Tr. VNIIHP, 7,121, 1958.
  60. 3 and in Article l of AA in the HSS, 3, 24, 1963.
  61. 3 and in Article l of AA in the HSS, 3, 4, 1965.
  62. For cat PA HSS, 4, 37, 1962.
  63. ZbarskiyN. Sh Lozovskiy MG Best Practices Dough preparatory service units TsINTIPishcheprom, 1960.
  64. Ivanchenko FN production experience of bread on rational technology in Ukraine. TsINTIPishcheprom, 1966.
  65. And in a n h e n to about FN, D robot VI STI Ї8, 1, 1969.
  66. Ionov, VV HSS, 6, 27, 1965.
  67. Instructions and application poprigotovleniyu fat emulsions at the baking enterprises. TsINTIPishcheprom, 1964.
  68. And as for a while in the EA, F t e r m a n GI Application of malt and yeast in the baking industry. TsINTIPishcheprom, 1967.Use of a yeast concentrate in the preparation of bakery products. STI, 2, 1966. The use of whey in breadmaking. STI, 12,1966.
  69. K and L and H and H and VI, Smirnova GM HSS, 3, 17, 1967; 6, 13, 1967.
  70. Karasel nikova LA HSS, 5, 33, 1966.
  71. K a t e a c a AA, Vitavskaya AV, Reuters I. M HSS, 10, 13, 1969.
  72. Kashchenko RL Influence of some factors on flatulence and kislotonakoplenie lactic acid bacteria in sourdough rye. Abstract of PhD thesis, KTIPP, 1965.
  73. B & B e n to about LM, Drugobitskaya SP HSS, 8, 35, 1959
  74. Cypress L. HCoC, 8, 35, 1963,
  75. Kerimov GG HSS, 8, 31, 1958.
  76. Kirov KA, P o d t e r IM, Bashirov RS Tr * KTIPP, 14, 116, 1954.
  77. Kiryudcheva AI Continuous and accelerated methods of preparing dough for bakery products. TSNIIP, 1963.
  78. KovalenkoA. Ya, Berzin NI, P o d t e r IM
  79. Tr. KTIPP, 22, 84,1961.
  80. By about in a l e n to about AJ, P o th e r m IM, Lyakh EV PP, 3,67, 1966.
  81. By about in a l e n to about AJ, A I x EV, P o d t e r IM PP, 5, 51, 1967.
  82. By about a n d MA, B to C to B to N th and AP PP, 1, 16, 1964; STI, 5, 1965.
  83. Kogan MA HSS, 11, 29, 1966.
  84. Kozin, NI, Saprykin TA HSS, 1, 6, 1966.
  85. Kozmina NP biochemical basis to improve the quality of grain. Zagotizdat, 1959.
  86. Kozmina NP Magazine WMO them. Mendeleev, 3, 265, 1965; 2, 129, 1969.
  87. Kozmina NP, Potavin VS STI, 16, 1965; 12,1966.
  88. For a s s m and n and N. The use of surfactants in baking. TsIRіTIpischeprom, 1966; HSS, 10, 29, 1967.
  89. Kozmina NP, Tvorogova NN Math., 3, 86, 1966.
  90. Kondakov VV, STI, 16, 1965.
  91. Kudryavtseva LP Orlova VV, Prokhorov AI HSS, 6, 4, 1963.
  92. To have Dr I c e c a LP, OrlovaV. B. C, D and m m e p
  93. in e p t RV STI, 12, 1966; HSS, and, 26, 1966; HSS, 9, 27, 1967.
  94. Lebedev AI HSS, 8, 31, 1966.
  95. L e a n e in AI, W m s e a 3. I. To about in a corollary to a NM HSS, 2, 32, 1967.
  96. Lurie TS, Zolotovitskii IM, Shcherbatenko VV HSS, 12, 21, 1962.
  97. A nd w ns and to the I, II, V and p and h LY et al. HSS, 2, 24, 1970.
  98. A I x EV, B e r s and NA NI, P o d t e r IM PP, 7, 28,1967.
  99. Markov II, Obrazbaeva GG, Auerman LY, Fedorov G. PP, 2, 10, 1964; 2, 14, 1964.
  100. M a r k and n o and in the LM, P o d t e r IM STI, 12, 2, 1968; Math, 3, 56, 1969.; HSS, 8, 6, 1969.
  101. M e th e p o in a NG HSS, 12, 26, 1959.
  102. Mikhelev AA Handbook of mechanics of bakery production, "Tehnika", 1966.
  103. M o M o Tn. A. That kmacheva LI HSS, 7, 23, 1965.
  104. Morev N. E., MelytserI. A. HCoC, 2; 12, 1962.
  105. Morev N. Ye., Itskovich Ya. S. Mechanized lines of bakery production, "Food Industry", 1965.
  106. Morev N. E. HKGІ, 1, 6, 1967; 2, 6, 1967.
  107. Morkovchenko LD HSS, 1, 34, 1965.
  108. Muxtasarova A. G. NTI, 7, 6, 1968.
  109. Nevzorova AI Rationalization proposals in the food industry. TsINTIPishcheprom, 4, 3, 1960.
  110. U him on in a 3. C, C, and in Example VE HSS, 11,9, 1964; 3, $ 4, 1968.
  111. H and h to about m and n to about Jl. N. HSS, 6, 30, 1965.
  112. Nikitinskaya 3. V., Gurevich GE, B, and so on and with a I AV HSS, 3, 3, 1965.
  113. Nikolaev BA, B e g a n a to and I LS Tr. VNIIHP, 7, 154, 1958.
  114. Nikulin PK Rationalization proposals in the food industry. TsINTIPishcheprom, 2, 25, 1960.
  115. OF. Nikulin PK HSS, 1, 19, 1961.New in bakery technology research. TsINTIPishcheprom, 1969.New technology dough liquid semis. TsINTIPishcheprom, 1965.A new method of preparing dough for bread products. STI, 16, 22, 1966.
  116. H y p and m and n o in the RG, Morozova NG HSS, 6, 24, 1968.Experience in the implementation of production lines in the baking industry. GOSINTI, 1960.Experience the Novosibirsk enterprises trust the baking industry. 1962.
  117. Osorgina L G. Arslanov 3. 3. KhKP, 5, 31, 1965.
  118. Ostrowski AI liquid baker's yeast. Pischeprom- izdat, 1948 and 1955.
  119. P and n and from th to the IM, M o m a t PA, and n g e r DN et al. Best experience of Lugansk bakery number 2. TsINTIPishcheprom, 1965.
  120. Panaetov GK Dombrowski JE HSS, 4, 32, 1968.
  121. Pasivkin AI Ring Dough preparatory units. TsINTIPishcheprom, 1969.
  122. Permjakova AM HSS, 8, 29, 1969.
  123. Petrishchev VA, Danko AA, the X and g and n and n GK HSS, 8, 22, 1962; 11, 23, 1963.
  124. Plotnikov P. Tr. LTIPP, 2, 84, 1951.
  125. Plotnikov PM, Books Nichev M. Schmidt 3 I. Tr. LTIPP, 3, 13, 1953.
  126. Plotnikov PM, Knyaginichev MI, Schmidt
  127. I. Tr. LTIPP, 3, 37, 1953.
  128. Plotnikov- PM Tr. LTIPP, 12, 40, 1955.
  129. Plotnikov PM Tr. LTIPP, 14, 17, 1958.
  130. Plotnikov PM Math. 6, 46, 1958.
  131. Plotnikov PM, Eremin KV, K. Bazovsky G. Math. 3, 75, 1959; 5, 57, 1959.
  132. Plotnikov PM, Polyakova NA HSS, 9, 4, 1959.
  133. Plotnikov PM Math., 5, 53, 1960.
  134. Plotnikov PM, Parfenopulo 3. F., Smirnov VV Math. 6, 78, 1960.
  135. Plotnikov PM, Kazan LN, Bespalov GI et al. The use of liquid semi-finished products in the production of wheat breads. TsINTIPishcheprom, 1963.
  136. P l a t n * Ikov PM, Lobanov A. Ya HSS, 1, 19, 1964.
  137. Plotnikov PM Math., 3, 73, 1964.
  138. Plotnikov, PM, Kazanskaya, LN, Lopatev, EV, et al., Abstracts of the work of VNIHPP and its Leningrad branch for 1959-1965. 1966.
  139. Plotnikov P., S. B. Rader, Kazan LN, K a and h n o c a GI Experience production of bakery products in the liquid semi-finished products. TsINTIPishcheprom, 1966.Improving the quality of grain and technical-chemical control at the baking enterprises. TsINTIPishcheprom, 1966.
  140. Polyakova AV PP, 10, 1, 1964.
  141. Prisnitskaya OP r a l y s and AS, HSS, 2, 22, 1963.
  142. Prokopenko JF, Sable LL HSS, 12, 11, 1961.
  143. Prokopenko NF HSS, 2, 5, 1965; 4, 8, 1965; 4,13, 1968.
  144. LI Puchkova Tr. MTIPP, 3, 44, 1954.
  145. Rabinovich IL Continuously acting dough preparation units of KhTR. "Food Industry", 1969; HKP, 3, 41, 1967.
  146. Rassohin N. Mr. NTI, 16, 5, 1966.
  147. Reuter IM, Bashirov RS Tr. KTIPP, 14, 73, 1954; 15, 112, 1955; 15, 123, 1955; 15, 125, 1955; HSS, 9, 16, 1959.
  148. Reuter IM Kovalenko, A. Ya HSS, 3, 10, 1959.
  149. Roy ter IM, Berzina NI, Bashirova RS, Renkas NM HKP, 6, I, 1959; "Microbiology", 29, 4, 595, 1960.
  150. Reuter IM, Sheremetyevo, p. F. The use of by-products of milk processing in bakery. TsINTIPishcheprom, 1969.
  151. Reuter IM, Berzin NI Kovalenko AY P e n. s to and from NM Math., 3, 56, 1960.
  152. Reuter IM, KovalenkoA. Ya, Berzin NI,
  153. Renʹkas N. M. HKP, 5, 3, 1960; Tr. KTIPP, 27, 23, 1963.
  154. Reuters I. M., Gityel iman P. L. KhKP, 9, 31, 1960.
  155. Reuter IM HSS, 1, 28, 1970.
  156. Reuter IM, Berzin NI Math., 3, 77, 1961.
  157. Reuter IM Math., 4, 79, 1961.
  158. Reuter IM, Vysotsk I VN HSS, 7, 11, 1961.
  159. Reuter IM Kovalenko, A. J., Berzin, NI, G and T e r m a n FL Math, 6, 58, 1961.; HSS 1, 25, 1962i
  160. Reuter IM, Bashirov RS, Anistratov to GA HSS, 10, 4, 1961.
  161. Reuter IM Kovalenko, A. J., Bashirov RS HSS, 7, 5, 1962.
  162. 164 Reuter IM, KovalenkoA. Ya, Berzin NI
  163. PP, 7, 12, 1962.
  164. P o d t e r im new in test preparation technology bakeries, Gostekhizdat SSR, 1962.
  165. Reuter IM, A's EV I, K and L in a e n to about AJ, B e p
  166. z and n as NI HSS, 3, 14, 1963.
  167. Reuter IM, KovalenkoA. Ya, Berzin NI,
  168. Lyakh EV PP, C, 1, 1963; HSS, 6, 10, 1967.
  169. Reuter IM, Karetnikova LI, rather to the o in AI and STI, 9, 2, 1969; HSS, 5, 9, 1970.
  170. Reuter IM, KovalenkoA. Ya HSS, 6, 1, 1963.
  171. Reuter IM, B e r s and NA NI Math, 4, 42, 1963.; 6, 40,
  172. 1963.
  173. Reuter IM, D robot VI, Chumachenko NA Research of technology of whey processing in bakery. TsINTIPishcheprom, 1970.
  174. P o d t e r IM, p e n s to and from NM, Berzin NI Kovalenko, A. Ya PCB, 2, 69, 1965.
  175. Ro yter IM Kovalenko, A. Ya, I L x EV PP, 1, 47, 1965; 1, 55, 1965.
  176. Royter, IM, Bakery Production. Technology Guide. "Technics", 1966.
  177. Reuter IM, Skorikova AI Progressive methods of preparing the dough of wheat flour, TsINTIPishcheprom, 1966.
  178. Reuter IM, Markianova LM STI, 12, 2, 1968; HSS, 3, 12, 1969.
  179. Reuter IM, Markianova LM Eroshkova TS STI, 16, 4, 1968.
  180. Reuter I. M., Berker and n and z N. I., Tivon when G. P. HKP, 6, 10, 1967.
  181. Reuter IM, Berzin II, Lyakh EV Kovalenko, A. J., Demchuk AP HSS, 4, 9, 1968.
  182. Reuter IM, Vitavskaya AV, Kataeva AA et al. The use of complex enzyme preparation of yeast in baking. TsINTIPishcheprom, 1970.
  183. Saar P. Ya, Ganzurova IA HCoC, 10, 33, 1968.
  184. Sayenko VI HSS, 4, 30, 1965.
  185. Semikhatova NM, H at Silin and EP HSS, 1,18, 1963.
  186. C e p e p o in SI Il's and JS, Yah o n t a c a MP HSS,7, 30, 1964.
  187. Sievert C. E. HCoC, 3, 40, 1966.
  188. Skvortsov VM Scarf VI HSS, 4, 23, 1964.
  189. Skorikova AI, Reuter IM study preparation technology wheat dough in a high-speed rotary machine type. TsINTIPishcheprom, 1968.
  190. The tap B. L. HKP, 8, 33, 1957.
  191. GM Smirnov Tr. VNIIHP, 7, 149, 1958.
  192. Smirnova GM HSS, 5, 27, 1958; 6, 4, 1960.
  193. Smirnova GM, Egorova A. L. »Kalinina V.I.Tr. VNIIHP, 8, 141, 1960.
  194. Smirnova GM »Egorova L.A. Kalinina V.I. Tr. VNIICHP, 10, 131, 1962.
  195. Smirnova GM, Egorova LA, Kalinin VI, Koloditskaya TA HSS, 8, 5, 1963.
  196. Smirnova GM, Tokarev RR, VI Kalinin et al. HSS, 1, 1, 1964.
  197. Smolyaninova MP, C. T. Garber STI, 2, 1966.
  198. Stepanenko AI, Kudinov NF HSS, 9, 27, 1962.
  199. C t a l i r o c a LF, Shcherbatenko VV HSS, 4, 6, 1958.
  200. Carpenter LF, Shcherbatenko V.V..Lure TS, Bereznitskaya VA HSS, 1, 5, 1963.
  201. Sudareva G. P., T. After hačevskaâ E. HKP, 4, 34, 11965.Technology for the development of bakery products instructions. Pishchepromizdat, 1960.Processing instructions for the preparation of bread products progressive ways. TsINTIPishcheprom, 1965.
  202. Tokarev RR, Kretovich VL, HSS, 1, 5, 1962.
  203. Tokarev RR, Smirnova M.Doloditskaya TA HSS, 11, 1, 1963.
  204. Tokarev RR, Smirnova GM, Kretovich VL The use of enzyme preparations in the baking industry. TsINTIPishcheprom, 1963.
  205. Tomaševskaâ L. D. HKP, 7, 35, 1957.
  206. Tomaševskaâ JI. D. HKP, 1, 38, 1958.
  207. Tomaševskaâ L. D., Harina A. N.HKP, 12, 23,1961.
  208. Trefilov KE HSS, And, 29, 1965.
  209. Tropin FV, BD Bragilevskaya preparation of rye bread on sourdough and liquid-1. MPPT USSR, 1956.
  210. Trushkina AI, Perfilieva MT, coot
  211. L. H., B and T e n h and GL HSS, 9, 28, 1963.
  212. TrushkinaA. I. Truschenkova OM, Zhgun AP HSS, 7, 24, 1965; 4 34, 1967.
  213. White D. yeast technology. Pishchepromizdat, 1957.
  214. Frauchi M. H., Grishin A. PP, 10, 9, 1963.
  215. Khokhlova NM, MN Laushkin HSS, 3, 40, 1962.
  216. Chernyakov BI HSS, 9, 31, 1968.
  217. Shilov VF HSS. 3 :. 29, 1970.
  218. Shkvarkin TI, E. Brabec H HSS, 2, 4, 1959;5, 1961.
  219. Shcherbatenko VV, P a r t B. A table rova ​​LF Comparative evaluation of methods of continuous preparation of wheat dough. TsINTIPishcheprom, 1969.
  220. Scherbatenko V.V., Chizhova K.-H., Shkvarkina T.I., L.Argye.T.S. HKP, 1, '7, 1957; Tr. VNIIHP, 7 14, 1958.
  221. Shcherbatenko VV Stolyarov LF HSS, 2, 3,1962.
  222. Shcherbatenko VV, N. Smolin, Patt VA, Ca Vinsky VA HSS; 9, 4, 1962.
  223. Shcherbatenko VV, Lurie TS, carpenter LF Goryachev AF Adjustment test preparation process. New schemes dough. TsINTIPishcheprom, 1965.
  224. Shcherbatenko VV, Lurie TS, carpenter, etc. LF HSS, 9, 4, 1965.; 1, 5, 1966.
  225. E n k and n, LS, B p o in to n and SI. STI, 15, 1, 1965; Enki-
  226. N, LS, T p and m and n AS, HSS, 6, And, 1969; 10, 8, 1969.
  227. А X f о г d D. W. E., Chamberlain N. CST, 8, 265, 1963.
  228. В a 1 1 s с h m і e t e г H. M. В., V 1 і e t s t г a H. BG, 12, 229, 1967.
  229. Bayfield'EG, Young WE BD, 38, 1, 69, 1964, 39, 3, 50, 1965.
  230. Bond E. BG, 9, 173, 1967.
  231. 229., Bushuk W., Hlynka J. BD, 38, 6, 43, 1964.
  232. Bushuk W. BD, 40, 5, 38, 1966.
  233. В u s h u k V., T s e n C. C., H 1 y n k а I. BD, 42, 4, 36, 1968.
  234. С h a m b e г 1 a і n N., Collins T. H., Elton G. A. H. BG. 3 53 1967
  235. Do o’se Ö. BG, 2, 29, 1967.
  236. Fortman K. L., G e г r і t yA. B., D і a с h u k V. R. CST,
  237. 7, 268, 1964.
  238. G i 1 1 i s J. A., P i t t sD. W. BD. 38, 6, 64, 1964.
  239. Hawthorn J., BD, 35, 4, 34, 1961.
  240. H 1 y n k a J. Cer. Chem., 41, 4, 243, 1964.
  241. Huber H. BG, 3, 41, 1963.
  242. Huber H. BG, 11, 205, 1965.
  243. Huber H.BG, 11, 217, 1966; 11, 212, 1967.
  244. Huber H.BG, 1, 8, 1970; 3, 46, 1970.
  245. Kleinschmidt A. W., Higashiuchi K-, Ander­son B., F e r r a r i C.G. BD, 37, 5, 44,1963.
  246. Marston P. E. BD, 41, 6, 30, 1967.
  247. Mauseth RE, Johnston WR BD, 42, 5, 58, 1968 ..
  248. M e c h a m D. K BD, 38, 2, 46, 1964; 42, 1, 26, 1968.
  249. Mollenhauer H. P. BG, 4, 57, 1966.
  250. Pence I. W. BD, 41, 2 , 34, 1967.
  251. P o m e r a n z Y. BD, 41, 5, 48, 1967; 42, 3, 30, 1968.
  252. Pyler E. I., BD, 44, 1, 34, 1970.
  253. Ruiter DBG, 2, 27, 1965; BD, 42, 5, 24, 1968;42, 8, 157, 1968.
  254. S c h i 1 1 e r G. W. G i 1 1 i s J. A., CST. 9, 7, 256,1964.
  255. Schulz A. BG, 7, 151, 1956.
  256. Schulz A. BG, 11, 231, 1957; 6, 135, 1958.
  257. Schulz A., Stephan H., BG, 2, 22, 1958.
  258. Schulz A. BG, 6, 108, 1959.
  259. S e i 1 i n g S. BD, 43, 5 , 54, 1969.
  260. S p 1 c h e r G. BG, 1, 27, 1960; 1, 27, 1961; 6, 113, 1961.
  261. S p i 1 A. C.BG, 4, 76, 1968.
  262. Stein E.BK. 11, 5, 1956.
  263. Swortfiguer M., J., CST, 8, 1, 15, 1963.
  264. The Chorleywood bread process. British Industry andEngineering, 12, 1963.
  265. The «No-time» blanchard process. BMPB, 16, 12, 913, 1965.
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