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Результати 21-30 зі 48.
Знайдені матеріали:
Дата випускуНазваАвтор(и)
2020PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATIONA. Bezusov, T. Afanasieva, N. Dotsenko, G. Palvashova
2020THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKE AS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTSN. Sokolova, K. Iorgacheva
2020THE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAEМ. Sychevsky, К. Danilova, S. Oliynichuk
2020THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGESAzar Sepahi, Elham Mahdian, Esmaeil Ataye Salehi, Ali Mohamadi Sani
2020MYCOTOXINS IN MILK AND DAIRY PRODUCTSV Ushkalov, V. Danchuk, S. Midyk, N. Voloshchuk, O. Danchuk
2020QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTSK. Khvostenko, Z. Goranova, T. Petrova
2020OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLSАнтоніна Капустян, N. Cherno
2020FEATURES OF ORGANOCHLORINE PESTICIDES RESIDUES ACCUMULATION IN MELLIFEROUS PLANTS, BEE POLLEN AND HONEYN. Kasianchuk, O. Berhilevych, I. Negay, L. Dimitrijevich, T. Marenkova
2020ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALSA. Tokar, L. Matenchuk, S. Myroniuk, M. Shcherbak, V. Khareba
2020WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIESD. Zhygunov, Y. Barkovska, Y. Yehorshyn, H. Zhyhunova, K. Barikian

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