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https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
Abstract views: 182
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PDF downloads: 113
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/QKOR8581
DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A NATIONAL FERMENTED MILK PRODUCT FROM CAMEL MILK
Abstract views: 213
/ PDF downloads: 77
https://doi.org/10.55956/XPGT9999
ENRICHMENT OF FERMENTED MILK PRODUCTS WITH IODINE FOR THE PURPOSES OF PREVENTION AND TREATMENT OF IODINE DEFICIENCY
Abstract views: 185
/ PDF downloads: 125
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/DBHH4781
COMPARATIVE STUDY OF A SILICOPHOSPHATE SORBENT BASED ON ENRICHMENT WASTES FROM THE AKBAKAY DEPOSIT AND BENTONITE IN THE SORPTION OF COPPER IONS FROM AQUEOUS SOLUTIONS
Abstract views: 113
/ PDF downloads: 90
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 383
/ PDF downloads: 209
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
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