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https://doi.org/10.55956/BYMR9511
IMPROVEMENT OF THE RECIPE FOR A DECORATIVE CREAM USING OLEOGEL AS A SUBSTITUTE FOR SOLID FAT
Abstract views: 193
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PDF downloads: 100
https://doi.org/10.55956/MYPP3979
OPTIMIZATION OF THE RECIPE FOR THE SMOOTHIE “TALKAN-ULPEK”
Abstract views: 16
/ PDF downloads: 19
https://doi.org/10.55956/NTHZ7458
OPTIMIZATION OF THE RECIPE FOR THE NATIONAL PRODUCT “TALKAN-ULPEK”
Abstract views: 192
/ PDF downloads: 87
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 231
/ PDF downloads: 73
https://doi.org/10.55956/UIRB7141
RESEARCH OF THE QUALITY OF SWEET PRODUCTS BASED ON WATERMELON PULP
Abstract views: 114
/ PDF downloads: 23
https://doi.org/10.55956/DNKG6904
DEVELOPMENT OF FUNCTIONAL DRINKS TECHNOLOGY FROM SPROUTED GRAIN
Abstract views: 181
/ PDF downloads: 54
https://doi.org/10.55956/SPYE3356
THE RECIPE FOR THE PRODUCTION OF SAUSAGES ENRICHED WITH MILLET BRAN AND OATMEAL «TARY»
Abstract views: 293
/ PDF downloads: 113
https://doi.org/10.55956/QTIK2882
GOJI BERRIES AS A FUNCTIONAL ADDITIVE IN THE PRODUCTION OF SEMI-SMOKED SAUSAGES
Abstract views: 175
/ PDF downloads: 70
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: 110
/ PDF downloads: 87
https://doi.org/10.55956/YUXY9855
OPTIMIZATION OF VITAMIN COMPOSITION IN CURD PRODUCTS
Abstract views: 70
/ PDF downloads: 35
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: 52
/ PDF downloads: 32
https://doi.org/10.55956/QRKL8110
RESEARCH OF THE QUALITY OF CONFECTIONERY PRODUCTS OF LONG-TERM STORAGE FROM MELON CROPS
Abstract views: 154
/ PDF downloads: 64
https://doi.org/10.55956/TEDM8510
DRYING OF LIVESTOCK WASTE FOR PREPARATION OF POULTRY FEED
Abstract views: 119
/ PDF downloads: 19
https://doi.org/10.55956/HPAH7835
OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER
Abstract views: 72
/ PDF downloads: 46
https://doi.org/10.55956/MXGY8556
INTEGRATED USE OF SECONDARY MILK RESOURCES
Abstract views: 111
/ PDF downloads: 34
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 202
/ PDF downloads: 145
https://doi.org/10.55956/QLBC8286
CALCULATION OF THE RECIPE OF GRAIN MIXTURE OF THE NATIONAL DRINK “ASHYMYK”
Abstract views: 126
/ PDF downloads: 0
https://doi.org/10.55956/DSEO2494
THE TECHNOLOGY OF ORIENTAL FLATBREAD MADE FROM WHEAT FLOUR WITH 0.3 KG OF BRAN
Abstract views: 261
/ PDF downloads: 129
https://doi.org/10.55956/TXSM4071
INFLUENCE OF POLLEN ON THE NUTRITIONAL VALUE OF SUGAR COOKIES
Abstract views: 99
/ PDF downloads: 89
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