14. Технология продовольственных продуктов
Obtaining data on the temperature dependence of the solubility of alcohol in the extraction of the Ocimum basilicum plant
09.11.2020
741
Research of the refining process of sunflower oil
29.10.2020
1823
The importance of breakfast in the human food system. Technology for producing fast breakfast from grain crops
24.10.2020
690
Influence of moisture when storing high-quality refined, deodorated cotton, sunflower and soy oils
12.10.2020
2034
The cooking technology of candied fruits from non-traditional raw materials (walnut, pomegranate crusts)
24.08.2020
760
Analysis of the quality and biological value of machine flour as a potential raw material for bakery production
23.08.2020
1129
Method for drying rice seeds
17.08.2020
995
The technology of obtaining jam from secondary raw materials of juice production and research of quality indicators
12.08.2020
963
The development of a mechanized line for the production of semi-finished vegetable sauces-pastes
29.07.2020
905
Improvement of production technology of fermented beverage through the use of dietary supplements
25.01.2014
2981
Use of effective food additives to increase the food value of national bakery products
19.07.2020
858