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https://doi.org/10.55956/FART5086
RESEARCH ON THE QUALITATIVE CHARACTERISTICS OF MULTIGRAIN FLOUR CONFECTIONERY PRODUCTS – MUFFINS
Abstract views: 129
/ 
PDF downloads: 92
https://doi.org/10.55956/RMKX3054
OPTIMIZATION OF THE CUTTERING PROCESS IN THE PRODUCTION OF CANNED MEAT PRODUCTS FOR CHILDREN NUTRITION
Abstract views: 124
/ PDF downloads: 83
https://doi.org/10.55956/CQYI8171
WAYS TO IMPROVE THE QUALITY OF “OATMEAL” FROM CORN GRAIN
Abstract views: 147
/ PDF downloads: 115
https://doi.org/10.55956/XDVZ6529
DEVELOPMENT OF A TECHNOLOGY FOR THE PRODUCTION OF SWEET BAKERY PRODUCTS USING WHOLE WHEAT FLOUR
Abstract views: 69
/ PDF downloads: 49
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/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/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/GFMF6362
IMPROVEMENT OF THE TECHNOLOGY FOR PRODUCING FERMENTED MILK PRODUCTS ENRICHED WITH NATURAL OLEASTER FRUITS
Abstract views: 192
/ PDF downloads: 165
https://doi.org/10.55956/YAQL3321
OPTIMISATION OF MELON PROCESSING METHODS
Abstract views: 137
/ PDF downloads: 75
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
/ PDF downloads: 50
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/GLZB2267
ANALYSIS OF QUALITY INDICATORS OF SAUSAGE PRODUCTS PREPARED WITH THE USE OF LOW-VALUE BY-PRODUCTS
Abstract views: 200
/ PDF downloads: 166
https://doi.org/10.55956/RISN9017
DEVELOPMENT OF DETOXIFYING NATIONAL DAIRY PRODUCTS
Abstract views: 121
/ PDF downloads: 213
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 277
/ PDF downloads: 158
https://doi.org/10.55956/QQXT6666
EFFECT OF MOLECULAR HYDROGEN ON THE QUALITY AND STABILITY OF COTTAGE CHEESE CURD WITH ENCAPSULATED BIOACTIVE ADDITIVE
Abstract views: 71
/ PDF downloads: 47
https://doi.org/10.55956/HPAH7835
OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER
Abstract views: 181
/ PDF downloads: 129
https://doi.org/10.55956/THZV8814
RESEARCH OF PROPERTIES OF LACTIC ACID BACTERIA STRAINS IN THE PRODUCTION OF BOILED-SMOKED AND SEMI-SMOKED PRODUCTS FROM HORSE MEAT
Abstract views: 341
/ PDF downloads: 179
https://doi.org/10.55956/CVTP1215
DEVELOPMENT OF FUNCTIONAL CEREAL BARS BASED ON FRUIT PUREE: CHARACTERISTIC ANALYSIS
Abstract views: 255
/ PDF downloads: 140
https://doi.org/10.55956/QDKH5532
ANALYSIS OF THE IMPACT OF COMPONENT COMPOSITION ON THE TECHNOLOGICAL PROPERTIES OF FLOUR-BASED CONFECTIONERY PRODUCTS
Abstract views: 126
/ PDF downloads: 124
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/CJIX3259
ANALYSIS OF FACTORS INFLUENCING THE CHOICE OF SCHOOL UNIFORMS BY MIDDLE SCHOOL GIRLS AND EVALUATION OF MATERIAL SAMPLE PROPERTIES
Abstract views: 153
/ PDF downloads: 79
https://doi.org/10.55956/OBSG2261
TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER
Abstract views: 158
/ PDF downloads: 177
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 184
/ PDF downloads: 93
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