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https://doi.org/10.55956/LMXS9087
TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN
Abstract views: 59
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PDF downloads: 68
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
Abstract views: 328
/ PDF downloads: 262
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 293
/ PDF downloads: 137
https://doi.org/10.55956/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
Abstract views: 222
/ PDF downloads: 140
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 166
/ PDF downloads: 0
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
Abstract views: 275
/ PDF downloads: 186
https://doi.org/10.55956/SISS3039
FLAVONOIDS AND PECTINS FROM ORANGE PEEL: CHEMICAL COMPOSITION, EXTRACTION METHODS, BIOLOGICAL ACTIVITY, AND APPLICATIONS
Abstract views: 59
/ PDF downloads: 48
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 184
/ PDF downloads: 93
https://doi.org/10.55956/RCYN7574
DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN
Abstract views: 289
/ PDF downloads: 99
https://doi.org/10.55956/KRLM3763
METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK
Abstract views: 201
/ PDF downloads: 56
https://doi.org/10.55956/DNKG6904
DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN
Abstract views: 275
/ PDF downloads: 130
https://doi.org/10.55956/EPZI3482
INVESTIGATION OF THE EFFECT OF ACTIVE WATER ON FLOUR CONFECTIONERY PRODUCTS
Abstract views: 317
/ PDF downloads: 0
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 165
/ PDF downloads: 82
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/USNF9989
STUDY OF NUTRITIONAL VALUE AND ANTIOXIDANT PROPERTIES OF BEETROOT FLOUR FOR FISH FEED PRODUCTION
Abstract views: 247
/ PDF downloads: 130
https://doi.org/10.55956/QUDQ3797
NEW TYPES OF PLANT RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FOODS
Abstract views: 194
/ PDF downloads: 121
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 183
/ PDF downloads: 142
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 268
/ PDF downloads: 57
https://doi.org/10.55956/RMKX3054
OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION
Abstract views: 124
/ PDF downloads: 83
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/NVHF2887
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN
Abstract views: 108
/ PDF downloads: 61
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
Abstract views: 143
/ PDF downloads: 79
https://doi.org/10.55956/FWNG9038
OPTIMIZATION OF HEAT TREATMENT PARAMETERS FOR FRUIT AND BERRY DESSERTS BASED ON THE CRITERION OF ANTIOXIDANT ACTIVITY RETENTION
Abstract views: 55
/ PDF downloads: 41
https://doi.org/10.55956/LXUY8637
CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION
Abstract views: 127
/ PDF downloads: 94
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