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Yu.F. Roslyakov

Observed names: YU.F. ROSLYAKOV, Yu F Roslyakov, Yu. F. Roslyakov, Yu. Roslyakov, Yu.F. ROSLYaKOV
ORCID: 0000-0003-1431-4804
Observed ORCID: 0000-0003-1431-4804
OpenAlex ID: A5035475198
Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value
2020 · M A Yanova, A V Sharopatova, et al. · IOP Conference Series Earth and Environmental Science · 14
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Introduction of innovative technology for the production of textured products from grain raw materials
2020 · M A Yanova, A V Sharopatova, et al. · IOP Conference Series Earth and Environmental Science · 14
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Optimization of a gluten-free diet with new products
2017 · I.M. Zharkova, A.A. Zvyagin, et al. · Voprosy detskoj dietologii · 10
Economic efficiency of producing a complex powdered concentrate for the production of soft drinks
2021 · P S Gurskikh, M A Yanova, et al. · IOP Conference Series Earth and Environmental Science · 3
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Peculiarity of Technology and Directions of Improvement of the Range of Crackers and Hard Biscuits
2020 · I.M. ZHARKOVA, S.YA. KORYACHKINA, et al. · AIC development problems of the region · 3
Investigation of the features of the structural organization of inulin and analysis of the possibilities of its application
2024 · V. A. Byzov, V. V. Litvyak, et al. · New Technologies · 2
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Formulation development on the basis of the effect of temperature treatment of semi-finished high-protein flour products on the glycemic index
2026 · V. V. Shilov, V. V. Litvyak, et al. · New Technologies · 1
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New technology for preparing acidophilic steread with improved biotechnological properties
2021 · O. I. Vershinina, Yu. F. Roslyakov, et al. · The Journal of Almaty Technological University · 1
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Prospects for expanding the range of flour products using nontraditional vegetable raw materials in the Kyrgyz Republic
2022 · Yu.F. Roslyakov, Zh.K. Irmatova, et al. · Baking in Russia
Bees and Honey in Human Life
2021 · V. V. Litvyak, N.D. Lukin, et al. · Science and Innovation Center Publishing House eBooks
Porridge is our food
2021 · V. V. Litvyak, Yu.F. Roslyakov, et al. · Science and Innovation Center Publishing House eBooks
Milk and Dairy Products
2021 · V. V. Litvyak, N.D. LUKIN, et al. · Science and Innovation Center Publishing House eBooks
Kissel - liquid food
2021 · V. V. Litvyak, Yu.F. Roslyakov, et al. · Science and Innovation Center Publishing House eBooks
Influence of packaging material properties on the quality of bread with extended shelf life
2019 · O.L. Vershinina, I.B. Krasina, et al. · Baking in Russia
Sunroot- Perspective Raw Material for Creating New Cookies of Biscuits
2018 · Yu. Roslyakov, V. Gonchar, et al. · International Scientific and Practical Conference «Innovative Technologies in Science and Education» (ITSE)
Fluid Composite Mixtures in the Production of Wheat Wheat Varieties
2018 · O. Vershinina, Yu. Roslyakov, et al. · International Scientific and Practical Conference «Innovative Technologies in Science and Education» (ITSE)
Using amaranth protein flour in the production of rye-wheat bread[influence on bakery properties of rye flour, rheological and chemicophysical properties of dough]
2009 · Н.А. ШМАЛЬКО, I.A. Chalova, et al.
Using amaranth protein flour in the production of wheat bread[amaranth flour is a secondary product of amaranth oil production]
2009 · Н.А. ШМАЛЬКО, I.A. Chalova, et al.
Studying a possibility to use melon seeds in the production of flour confectionery products [Using of germinated seed flour in production of gingerbread]
2009 · S.E. Khar'kov, Валентина Гончар, et al.
Works count: 19
Citation count: 48
H-index: 3
I10-index: 3
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