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Результати 11-20 зі 80.
Знайдені матеріали:
Дата випускуНазваАвтор(и)
2019ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTSD. Zhygunov, D. Marchenkov, T. Lebedenko
2019USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTSO. Topchii, Ye. Kotliar, T. Honcharenko, A. Petryna, O. Tarasiuk
2019INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUMMaryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi
2019OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEXK. Iorgachova, N. Sokolova, S. Kotlik
2019THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENTL. Vinnikova, O. Synytsia, A. Kyshenia
2019TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTSD. Fedorova, L. Diachuk, K. Palamarek
2019MICROSTRUCTURAL ANALYSIS OF FORCEMEATS OF READY-TO-COOK CHOPPED MEAT WITH FUNCTIONAL INGREDIENTSM. Paska, L. Bal-Prylypko, O. Masliichuk, M. Lychuk
2019CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGEO. Bunyak, S. Sots, A. Egorova, L. Valevskaya, G. Evdokimova
2019SYSTEM FOR ANALYZING THE QUALITATIVE CHARACTERISTICS OF GRAIN MIXES IN REAL TIME MODEV. Yehorov, P. Golubkov, D. Putnikov, V. Honhalo, K. Habuiev
2019OPTIMIZATION OF THE RECIPES OF FORCEMEAT PRODUCTS ON THE BASIS OF PROCESSED FRESHWATER MUSSELSM. Holovko, T. Holovko, А. Gelikh, M. Zherebkin

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