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Результаты 11-16 из 16.

Найденные ресурсы:

Дата выпуска	Название	Автор(ы)
2019	ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS	D. Zhygunov, D. Marchenkov, T. Lebedenko
2019	USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS	O. Topchii, Ye. Kotliar, T. Honcharenko, A. Petryna, O. Tarasiuk
2019	INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM	Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi
2019	OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX	K. Iorgachova, N. Sokolova, S. Kotlik
2019	THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT	L. Vinnikova, O. Synytsia, A. Kyshenia
2019	TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS	D. Fedorova, L. Diachuk, K. Palamarek