14. Технология продовольственных продуктов
EXPERIMENTAL-ANALYTICAL METHOD FOR DETERMINING THE AMOUNT OF ENDOSPERM BY THE GEOMETRIC DIMENSIONS OF WHEAT GRAINS
16.01.2023
1278
INFLUENCE OF FLOUR PARTICLE SIZE, SMALL AND MECHANICALLY DAMAGED STARCH GRAINS ON THE FUNCTIONAL PROPERTIES OF WHEAT FLOUR FOR BAKING
13.01.2023
1509
BIOCHEMICAL PROPERTIES OF BEKMES OBTAINED FROM TECHNICAL GRAPE VARIETIES GROWN IN THE CONDITIONS OF UZBEKISTAN
10.01.2023
733
ANALYSIS OF QUALITY INDICATORS OF FREEZING PRODUCTS ON THE EXAMPLE OF ONION AND BEET
09.01.2023
1077
RATIONAL USE OF A DRUM GRANULATOR-DRYER FOR DRYING FOOD INDUSTRY WASTE WITH A HIGH CONTENT OF MOISTURE AND NUTRIENTS
17.12.2022
929
ВЛИЯНИЕ ВРЕМЕНИ ДРОБЛЕНИЯ НА КОЛИЧЕСТВО И КАЧЕСТВО УДОЯ ПРИ ПРОИЗВОДСТВЕ РАСТИТЕЛЬНОГО МОЛОКА
16.12.2022
709
JUSTIFICATION OF THE PARAMETERS OF THE GEAR SHAFTS OF THE UNIVERSAL DRIED FRUIT PROCESSING DEVICE
14.12.2022
489
HOW TO MAKE GOAT MILK KURT AT HOME
07.12.2022
1758
CANDIED VEGETABLES: TECHNOLOGY OF THEIR PREPARATION AND STANDARD
23.11.2022
1672