14. Технология продовольственных продуктов
Research of the influence of technological factors on the process of bleaching cotton oils with the use of developed activated carbons
18.04.2021
821
Obtaining special purpose mayonnaises
14.04.2021
742
Study of viscosity of semi-finished vegetable paste sauce and breaking kinetics of ready-to-eat sauce
13.04.2021
1441
The effect of repeated planting times on the formatin and yield of leaf surface of re-planted corn
12.04.2021
1155
Study of methods of drying vegetables
12.04.2021
1908
Improving the drying of hot peppers
12.04.2021
959
Germinated grains of wheat – the basis of vitamins and nutrients
18.03.2021
2887
Study of the influence of the damage of grinding and heat treatment on polyphenolic complexes of apple and carrot secondary raw materials
15.03.2021
1325
Development of a technology for producing juices from stalks of different grades of sugar sorgo and research of the chemical composition
10.03.2021
1584
Specific aspects of food production
05.03.2021
1179
The importance of sunflower oil in the human body and improvement of the deodoration process
02.03.2021
2216
To study the importance of safflower oil in the human body and the hydrogenation process
24.02.2021
1695
The effect of sunlight on the composition of products when storing high-quality vegetable oils
17.02.2021
3676
Storage, transportation and distribution of cryo of grinded and frozen vegetable products
13.02.2021
685
Improving the quality of ammophosphate fertilizer from low-grade phosphate raw materials
12.02.2021
982