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Результаты 1-10 из 16.
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Дата выпускаНазваниеАвтор(ы)
2021QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTIONO. Petrova, T. Kachanova, T. Manushkina, R. Trybrat, I. Smirnova
2021EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHYO. Malynka, Y. Malynka, O. Antipina, L. Gural, G. Stepanova, A. Kryganovska
2021MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYMONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYV. Dunaevskyi, Y. Venher, A. Liptyha, V. Kotovskyi, V. Timofeyev, S. Nazarchuk
2021CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSAfsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
2021IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINSO. Shapovalenko, O. Pavliuchenko, Y. Furmanova, L. Sharan, O. Kuzmin
2021USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTST. Zhelieva, N. Kamsulinа, O. Pavlova
2021BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTSS. Mykolenko, D. Zhygunov, T. Rudenko
2021THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGESO. S. Dulka, V. L. Prybylskiy, A. M. Кuts, S. I. Oliinyk, Nguyen Phuong Dong, O. P. Vitriak
2021RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALSG. M. Stankevich, A. Kats, V. Shpak
2021EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCESepideh Sohrabpour, Mozhgan Yadegari, Reza Esmaeilzade Kenari

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