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https://doi.org/10.55956/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 154
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PDF downloads: 81
https://doi.org/10.55956/LXUY8637
CHANGES IN THE CHEMICAL COMPOSITION OF DESHELLED CURRANT DURING PRODUCTION
Abstract views: 86
/ PDF downloads: 56
https://doi.org/10.55956/EHKF2564
IMPROVEMENT OF THE TECHNOLOGY OF FORTIFIED FRUIT AND VEGETABLE JUICES
Abstract views: 197
/ PDF downloads: 29
https://doi.org/10.55956/EGFB2436
EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MILK SAUCE WITH THE ADDITION OF FUNCTIONAL INGREDIENTS
Abstract views: 227
/ PDF downloads: 137
https://doi.org/10.55956/FNPN7877
STUDY OF THE FATTY ACID COMPOSITION OF AYRAN ENRICHED WITH CORN SILK EXTRACT
Abstract views: 126
/ PDF downloads: 93
https://doi.org/10.55956/COXA7643
INVESTIGATION OF THE DEPENDENCE OF THE ELASTIC WAVE VELOCITY ON THE TEMPERATURE OF A NON-NEWTONIAN LIQUID
Abstract views: 196
/ PDF downloads: 92
https://doi.org/10.55956/ZCCL4005
APPLICATION OF HACCP PRINCIPLES TO ENSURE QUALITY AND SAFETY IN THE PRODUCTION OF SPICE AND FLAVOUR COMPOSITIONS BASED ON BIOLOGICALLY ACTIVE SUBSTANCES OF PLANT RAW MATERIALS
Abstract views: 212
/ PDF downloads: 69
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: 187
/ PDF downloads: 124
https://doi.org/10.55956/WGBN4728
APPLICATION OF PROTEIN CORN PASTE IN THE PRODUCTION OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 80
/ PDF downloads: 159
https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
Abstract views: 281
/ PDF downloads: 206
https://doi.org/10.55956/YVZS4266
DEVELOPMENT OF CRACKER TECHNOLOGY USING WHOLE WHEAT FLOUR
Abstract views: 247
/ PDF downloads: 118
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: 283
/ PDF downloads: 39
https://doi.org/10.55956/TUJJ1416
THE USE OF MILK FROM DIFFERENT AGRICULTURAL ANIMAL SPECIES IN THE TECHNOLOGY OF SOFT CHEESE PRODUCTION
Abstract views: 315
/ PDF downloads: 171
https://doi.org/10.55956/UHBJ9355
STUDY OF MICROFLORA OF CANNED VEGETABLES WITH DIFFERENT CEREALS
Abstract views: 158
/ PDF downloads: 120
https://doi.org/10.55956/CUZU9931
REVIEW OF METHODS OF BIOHUMUS PRODUCTION BY PROCESSING VARIOUS ORGANIC WASTE
Abstract views: 213
/ PDF downloads: 112
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 132
/ PDF downloads: 106
https://doi.org/10.55956/XKGK4405
DEVELOPMENT OF SAFE TECHNOLOGY FOR MEAT PRODUCTS MADE ON THE BASIS OF COMPOSITE ADDITIVES
Abstract views: 247
/ PDF downloads: 129
https://doi.org/10.55956/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
Abstract views: 155
/ PDF downloads: 76
https://doi.org/10.55956/IVUK2711
DETERMINATION OF THE ENTHALPY OF COMBUSTIONOF DIMETHYL SULFOXID
Abstract views: 243
/ PDF downloads: 118
https://doi.org/10.55956/CMHY8367
INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES
Abstract views: 58
/ PDF downloads: 29
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 142
/ PDF downloads: 51
https://doi.org/10.55956/PVEN9913
DEVELOPMENT OF A TECHNOLOGY FOR ADVANCED TREATMENT OF WASTEWATER USING NATURAL SORBENTS
Abstract views: 312
/ PDF downloads: 149
https://doi.org/10.55956/UJEF4733
DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD
Abstract views: 187
/ PDF downloads: 92
https://doi.org/10.55956/UEQX1364
IMPROVING THE TECHNOLOGY OF DAIRY PRODUCTS BASED ON THE APPLICATION OF BIOLOGICALLY ACTIVE COMPONENTS
Abstract views: 119
/ PDF downloads: 0
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