14. Технология продовольственных продуктов
ACCELERATING FACTORS OF THE EXTRACTION PROCESS
05.02.2023
1017
EXPERIMENTAL-ANALYTICAL METHOD FOR DETERMINING THE AMOUNT OF ENDOSPERM BY THE GEOMETRIC DIMENSIONS OF WHEAT GRAINS
16.01.2023
1377
INFLUENCE OF FLOUR PARTICLE SIZE, SMALL AND MECHANICALLY DAMAGED STARCH GRAINS ON THE FUNCTIONAL PROPERTIES OF WHEAT FLOUR FOR BAKING
13.01.2023
1613
BIOCHEMICAL PROPERTIES OF BEKMES OBTAINED FROM TECHNICAL GRAPE VARIETIES GROWN IN THE CONDITIONS OF UZBEKISTAN
10.01.2023
824
ANALYSIS OF QUALITY INDICATORS OF FREEZING PRODUCTS ON THE EXAMPLE OF ONION AND BEET
09.01.2023
1160
RATIONAL USE OF A DRUM GRANULATOR-DRYER FOR DRYING FOOD INDUSTRY WASTE WITH A HIGH CONTENT OF MOISTURE AND NUTRIENTS
17.12.2022
1003
EFFECT OF CRUSHING TIME ON THE QUANTITY AND QUALITY OF MILK YIELD DURING THE PRODUCTION OF PLANT MILK
16.12.2022
779
JUSTIFICATION OF THE PARAMETERS OF THE GEAR SHAFTS OF THE UNIVERSAL DRIED FRUIT PROCESSING DEVICE
14.12.2022
546
HOW TO MAKE GOAT MILK KURT AT HOME
07.12.2022
1939
CANDIED VEGETABLES: TECHNOLOGY OF THEIR PREPARATION AND STANDARD
23.11.2022
1776
STUDY OF THE PROCESSES OF OBTAINING FUNCTIONAL DRINKS BASED ON THE EXTRACT OF MILK THISTER (Silybum marianum L.)
21.11.2022
1140