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https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 183
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PDF downloads: 142
https://doi.org/10.55956/VQEL4538
THE TECHNOLOGY OF COOKING PASTA USING BEETROOT JUICE
Abstract views: 291
/ PDF downloads: 178
https://doi.org/10.55956/VQSJ5522
INCREASING THE MICROBIOLOGICAL SAFETY OF BREAD BASED ON IMPROVEMENT OF GRAIN SURFACE PROCESSING TECHNOLOGY
Abstract views: 246
/ PDF downloads: 132
https://doi.org/10.55956/VVUN4655
COMPARATIVE EVALUATION OF THE PROCESSING OF GERMINATED WHEAT GRAINS UNDER HOT AIR AND SUPER-HIGH FREQUENCY ELECTROMAGNETIC FIELD
Abstract views: 207
/ PDF downloads: 117
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 302
/ PDF downloads: 240
https://doi.org/10.55956/WGBN4728
APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 127
/ PDF downloads: 187
https://doi.org/10.55956/TOTX5114
COMPARATIVE EVALUATION OF SOFT WHEAT VARIETIES FOR THEIR APPLICATION IN HEALTHY NUTRITION PRODUCTS
Abstract views: 127
/ PDF downloads: 137
https://doi.org/10.55956/TUUH3950
SCIENTIFIC BASIS OF GLUTEN-FREE BREAD WITH A LOW GLYCEMIC INDEX
Abstract views: 126
/ PDF downloads: 77
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