Search
Search Results
##search.searchResults.foundPlural##
-
https://doi.org/10.55956/KFMS7576
USE OF GOAT MILK IN THE PRODUCTION OF FERMENTED DAIRY PRODUCTS
Abstract views: 184
/ 
PDF downloads: 125
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/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/ISBR1989
NUTRITIONAL AND BIOLOGICAL VALUE OF DRY CAMEL MILK
Abstract views: 193
/ PDF downloads: 102
https://doi.org/10.55956/CMHY8367
INVESTIGATION OF THE EFFECT OF PASTEURIZATION REGIMES ON MIXED MILK MIXTURES
Abstract views: 116
/ PDF downloads: 73
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/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/HTHL7093
DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES
Abstract views: 247
/ PDF downloads: 137
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/MYPP3979
OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
Abstract views: 109
/ PDF downloads: 105
https://doi.org/10.55956/UJEF4733
DEVELOPMENT OF COTTAGE CHEESE PRODUCTS BASED ON SHEEP'S MILK WITH FRUITS FOR BABY FOOD
Abstract views: 222
/ PDF downloads: 133
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 184
/ PDF downloads: 93
https://doi.org/10.55956/EJVR4716
DETERMINATION OF THE ACID NUMBER OF FAIRED MILK DRINK
Abstract views: 251
/ PDF downloads: 119
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 121
/ PDF downloads: 213
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/QPRI2056
STUDY OF THE PHYSICAL AND CHEMICAL COMPOSITION OF COLOSTRUM OF SIMMENTAL COWS AS A RAW MATERIAL FOR FOOD PRODUCTION
Abstract views: 222
/ PDF downloads: 140
https://doi.org/10.55956/XWYM2030
DETERMINATION OF QUALITATIVE INDICATORS OF FERMENTED MILK DRINK POWDER TABLETS
Abstract views: 131
/ PDF downloads: 0
https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
Abstract views: 305
/ PDF downloads: 207
https://doi.org/10.55956/FYRO8563
CONDUCTING A COMPARATIVE ASSESSMENT OF THE QUALITY OF MILK FROM DIFFERENT PRODUCERS ACCORDING TO ORGANOLEPTIC PARAMETERS
Abstract views: 61
/ PDF downloads: 42
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/GRQA4117
IDENTIFICATION OF LACTIC ACID BACTERIA AND YEAST FROM SHUBAT
Abstract views: 187
/ PDF downloads: 65
https://doi.org/10.55956/FYQR8972
TECHNOLOGY OF PRODUCTION OF PECTIN-CONTAININGCURD PRODUCT IN PRODUCTION CONDITIONS
Abstract views: 284
/ PDF downloads: 182
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/NGHI2554
COMPARATIVE ANALYSIS OF THE PHYSICO-CHEMICAL PARAMETERS OF KOUMIS PRODUCED FROM SEASONAL DRIED SAUMAL
Abstract views: 196
/ PDF downloads: 123
https://doi.org/10.55956/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
Abstract views: 192
/ PDF downloads: 165
Loading...