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Results 41-50 of 159 (Search time: 0.001 seconds).
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Issue DateTitleAuthor(s)
2020RESEARCH ON THE EFFECT OF SUPER HIGH FREQUENCY FIELD ON GREEN TEA EXTRACTION AND EXTRACT QUALITYK. Rubanka, A. Bessarab, V. Terletska
2020STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONSO. Kovaliova, O. Pivovarov, V. Koshulko
2020RADIOPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF EDIBLE AND AROMATIC PLANTSP. Oliіnyk, D. Voronenko, R. Lysiuk
2020APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTSYu. Slyva, E. Pokhodylo
2020CANNING FOOD IN SEMI-RIGID POLYMERIC AND COMPOSITE CONTAINERSYa Verkhivker, Ye Miroshnychenko
2020RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISESG. Krusir, I. Kondratenko, A. Garkoviсh, T. Shpyrko, L. Lobotskaya
2020SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOURD. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova, D. Marchenkov
2020FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETOFOOD IN THE PRODUCTION OF MARSHMALLOWSI. Tsykhanovska, A. Alexandrov, T. Lazarieva
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

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