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https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 129
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PDF downloads: 91
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/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 193
/ PDF downloads: 102
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/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 268
/ PDF downloads: 57
https://doi.org/10.55956/EGFB2436
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS
Abstract views: 267
/ PDF downloads: 166
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/PMAZ3144
ASSESSMENT OF THE NUTRITIONAL AND TECHNOLOGICAL VALUE OF FISH CUTLETS WITH A PLANT ADDITIVE
Abstract views: 125
/ PDF downloads: 73
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/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/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
Abstract views: 365
/ PDF downloads: 220
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/KRLM3763
METHOD FOR PRODUCING FERMENTED MILK DESSERT BASED ON GOAT MILK
Abstract views: 201
/ PDF downloads: 56
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
https://doi.org/10.55956/JIQW8032
DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET
Abstract views: 121
/ PDF downloads: 105
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/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/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 165
/ PDF downloads: 82
https://doi.org/10.55956/RSRC8339
MEAT PRODUCTIVITY CHARACTERISTICS OF THE ALTAI RED SHEEP BREED IN THE XINJIANG REGION
Abstract views: 114
/ PDF downloads: 58
https://doi.org/10.55956/IJXL4230
DEVELOPMENT OF WATER-SOLUBLE POLYMERS BASED ON GOSSYPOL RESIN
Abstract views: 297
/ PDF downloads: 153
https://doi.org/10.55956/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
Abstract views: 169
/ PDF downloads: 147
https://doi.org/10.55956/LZHZ9319
IMPROVEMENT OF THE OPTIMAL RECIPE OF PASTA PRODUCTS ENRICHED WITH YOGURT POWDER AND STUDY OF THEIR STRUCTURAL PROPERTIES
Abstract views: 153
/ PDF downloads: 106
https://doi.org/10.55956/RCYN7574
DEVELOPMENT OF FORMULATIONS OF DETOXIFICATION BEVERAGE CONCENTRATES BASED ON GRAIN
Abstract views: 289
/ PDF downloads: 99
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