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https://doi.org/10.55956/XKAN7647
SAFETY OF FUNCTIONAL FOOD PRODUCTS
Abstract views: 136
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PDF downloads: 73
https://doi.org/10.55956/QUDQ3797
NEW TYPES OF PLANT RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL FOODS
Abstract views: 139
/ PDF downloads: 86
https://doi.org/10.55956/KFMS7576
USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
Abstract views: 135
/ PDF downloads: 81
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/HTHL7093
DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES
Abstract views: 204
/ PDF downloads: 97
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 83
/ PDF downloads: 172
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 142
/ PDF downloads: 51
https://doi.org/10.55956/YJZR8529
COMPREHENSIVE ASSESSMENT OF THE EFFECT OF COMPOSITE ADDITIVES ON THE PHYSICOCHEMICAL QUALITY OF SEMI-SWEET BISCUITS
Abstract views: 61
/ PDF downloads: 41
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/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 211
/ PDF downloads: 104
https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 62
/ PDF downloads: 25
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/JIQW8032
DEVELOPMENT OF A FUNCTIONAL SPORTS BAR BASED ON SPROUTED MILLET
Abstract views: 91
/ PDF downloads: 57
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: 124
/ PDF downloads: 74
https://doi.org/10.55956/QCYL6055
RESEARCH ON THE PHYSICAL, CHEMICAL AND MICROBIOLOGICAL INDICATORS OF FORTIFIED SAUSAGE PRODUCTS
Abstract views: 57
/ PDF downloads: 24
https://doi.org/10.55956/GAOH8325
RHEOLOGICAL MECHANICAL MODEL OF MEAT AND BONE MINCED MEAT
Abstract views: 290
/ PDF downloads: 35
https://doi.org/10.55956/INHM2825
IMPROVING THE NUTRITIONAL VALUE OF PASTA WITH THE ADDITION OF ORDINARY ROSEHIP
Abstract views: 114
/ PDF downloads: 50
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 256
/ PDF downloads: 184
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 105
/ PDF downloads: 59
https://doi.org/10.55956/FNTM2635
DISHES MADE FROM DRIED FRUITS
Abstract views: 111
/ PDF downloads: 49
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 87
/ PDF downloads: 83
https://doi.org/10.55956/MXFY1640
OPTIMIZATION OF PROTEIN HYDROLYSIS CONDITIONS TO INCREASE THE NUTRITIONAL AND FUNCTIONAL VALUE OF SAUSAGES
Abstract views: 153
/ PDF downloads: 116
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 229
/ PDF downloads: 111
https://doi.org/10.55956/EFNR4338
THE EFFECT OF POLYELECTROLYTES OBTAINED ON THE BASIS OF ALLYL ALCOHOL AND ACRYLIC ACID DERIVATIVES ON THE STABILITY OF BENTONITE HYDRODISPERSION
Abstract views: 205
/ PDF downloads: 100
https://doi.org/10.55956/CVTP1215
DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS
Abstract views: 229
/ PDF downloads: 85
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