International Research Center "Biotechnologies of the Third Millennium"

Publications

1. 5Pastukhov A. Automatic control and maintaining of cooling process of bakery products // Agronomy Research - 2015, Vol. 13, No. 4, pp. 1031–1039 [SJR: 0.369]
2. 4Pastukhov A., Dogan H.O. Studying of mixing speed and temperature impacts on rheological properties of wheat flour dough using Mixolab // Agronomy Research - 2014, Vol. 12, No. 3, pp. 779-786 [SJR: 0.369]
3. 3Verboloz E.I., Voronenko B.A., Pastukhov A., Alekseev G.V., Pelenko V.V., Polyakov S. Mathematical modelling of the separation of emulsions through membranes [Matematicko modeliranje odvajanja emulzija kroz membrane] // International Journal for Engineering Modelling - 2014, Vol. 27, No. 3-4, pp. 131-135 [SJR: 0.172]
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4. 2Dogan H., Pastukhov A., Khamis M. Studying of kneading speed and temperature impacts on rheological properties of wheat flour dough using Mixolab // 8th Baltic Conference on Food Science and Technology. Conference Program and Abstracts - 2013, pp. 50
5. 1Pastukhov A. Calculation of the energy efficiency improving for the bakery products cooling process // Економіка для екології: матеріали XIX Міжнародної наукової конференції (Суми, 30квітня–3травня 2013р.) [Экономика для экологии: материалы 19-й международной научной конференции (Сумы, 30апреля-3мая 2013г.)] - 2013, pp. 125-126