14. Технология продовольственных продуктов
MECHANIZED TECHNOLOGICAL LINE FOR THE PRODUCTION OF CANDIED PRACTICE FROM NON-TRADITIONAL TYPES OF RAW MATERIALS
14.03.2023
744
APPLICATION OF MICELLAR CASEIN CONCENTRATE IN THE TECHNOLOGY OF WHITE SAUSAGES FROM POULTRY MEAT
20.02.2023
593
EXPERIMENTAL-ANALYTICAL METHOD FOR DETERMINING THE AMOUNT OF ENDOSPERM BY THE GEOMETRIC DIMENSIONS OF WHEAT GRAINS
16.01.2023
1128
INFLUENCE OF FLOUR PARTICLE SIZE, SMALL AND MECHANICALLY DAMAGED STARCH GRAINS ON THE FUNCTIONAL PROPERTIES OF WHEAT FLOUR FOR BAKING
13.01.2023
1314
BIOCHEMICAL PROPERTIES OF BEKMES OBTAINED FROM TECHNICAL GRAPE VARIETIES GROWN IN THE CONDITIONS OF UZBEKISTAN
10.01.2023
616
RATIONAL USE OF A DRUM GRANULATOR-DRYER FOR DRYING FOOD INDUSTRY WASTE WITH A HIGH CONTENT OF MOISTURE AND NUTRIENTS
17.12.2022
746
ВЛИЯНИЕ ВРЕМЕНИ ДРОБЛЕНИЯ НА КОЛИЧЕСТВО И КАЧЕСТВО УДОЯ ПРИ ПРОИЗВОДСТВЕ РАСТИТЕЛЬНОГО МОЛОКА
16.12.2022
534
JUSTIFICATION OF THE PARAMETERS OF THE GEAR SHAFTS OF THE UNIVERSAL DRIED FRUIT PROCESSING DEVICE
14.12.2022
410
HOW TO MAKE GOAT MILK KURT AT HOME
07.12.2022
1430