14. Технология продовольственных продуктов
ACCELERATING FACTORS OF THE EXTRACTION PROCESS
05.02.2023
1138
RESEARCH OF FROZEN SAND SEMI-FINISHED PRODUCTS
19.01.2023
1049
EXPERIMENTAL-ANALYTICAL METHOD FOR DETERMINING THE AMOUNT OF ENDOSPERM BY THE GEOMETRIC DIMENSIONS OF WHEAT GRAINS
16.01.2023
1478
INFLUENCE OF FLOUR PARTICLE SIZE, SMALL AND MECHANICALLY DAMAGED STARCH GRAINS ON THE FUNCTIONAL PROPERTIES OF WHEAT FLOUR FOR BAKING
13.01.2023
1747
BIOCHEMICAL PROPERTIES OF BEKMES OBTAINED FROM TECHNICAL GRAPE VARIETIES GROWN IN THE CONDITIONS OF UZBEKISTAN
10.01.2023
927
ANALYSIS OF QUALITY INDICATORS OF FREEZING PRODUCTS ON THE EXAMPLE OF ONION AND BEET
09.01.2023
1270
RATIONAL USE OF A DRUM GRANULATOR-DRYER FOR DRYING FOOD INDUSTRY WASTE WITH A HIGH CONTENT OF MOISTURE AND NUTRIENTS
17.12.2022
1069
EFFECT OF CRUSHING TIME ON THE QUANTITY AND QUALITY OF MILK YIELD DURING THE PRODUCTION OF PLANT MILK
16.12.2022
850
JUSTIFICATION OF THE PARAMETERS OF THE GEAR SHAFTS OF THE UNIVERSAL DRIED FRUIT PROCESSING DEVICE
14.12.2022
606
HOW TO MAKE GOAT MILK KURT AT HOME
07.12.2022
2048
CANDIED VEGETABLES: TECHNOLOGY OF THEIR PREPARATION AND STANDARD
23.11.2022
1913
STUDY OF THE PROCESSES OF OBTAINING FUNCTIONAL DRINKS BASED ON THE EXTRACT OF MILK THISTER (Silybum marianum L.)
21.11.2022
1224