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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
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PDF downloads: 140
https://doi.org/10.55956/BAKH2842
EVALUATION OF THE BIOLOGICAL VALUE OF YOGURTS MADE FROM A MIXTURE OF PLANT-BASED AND COW’S MILK
Abstract views: 214
/ PDF downloads: 172
https://doi.org/10.55956/LMXS9087
TRENDS IN THE DEVELOPMENT OF THE CONFECTIONERY INDUSTRY AND THE EXPERIENCE OF USING SPROUTED GRAIN
Abstract views: 59
/ PDF downloads: 68
https://doi.org/10.55956/GMBW3326
DEVELOPMENT OF A DETOXIFYING POWDER BASED ON APPLE FIBER
Abstract views: 175
/ PDF downloads: 119
https://doi.org/10.55956/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
Abstract views: 366
/ PDF downloads: 225
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/NVHF2887
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FUNCTIONAL BEVERAGES FROM GERMINATED GRAIN
Abstract views: 108
/ PDF downloads: 61
https://doi.org/10.55956/MXFY1640
OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES
Abstract views: 184
/ PDF downloads: 140
https://doi.org/10.55956/LCYR5424
THE EFFECT OF MECHANICAL PROCESSING ON THE AMINO ACID AND VITAMIN COMPOSITION OF QUARK CHEESE PASTE WITH THE ADDITION OF VEGETABLE PUREES
Abstract views: 335
/ PDF downloads: 91
https://doi.org/10.55956/NUOM5661
RESEARCH ON THE QUALITY AND SAFETY OF SMOKED SAUSAGE
Abstract views: 161
/ PDF downloads: 140
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/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 302
/ PDF downloads: 240
https://doi.org/10.55956/SGSP1925
INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET
Abstract views: 182
/ PDF downloads: 84
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 252
/ PDF downloads: 158
https://doi.org/10.55956/RGFY6825
CORN GERM BASED MEAT-PLANT CANNED PRODUCT WITH A HIGH NUTRITIONAL VALUE
Abstract views: 144
/ PDF downloads: 129
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
Abstract views: 143
/ PDF downloads: 79
https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 129
/ PDF downloads: 92
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