14. Технология продовольственных продуктов
Modeling of the technological process of drying grapes at the level of the working chamber
15.11.2017
1319
Study of the physical and chemical characteristics of melons grown in Uzbekistan and their oils
11.07.2017
3412
The use of flour of wheat germ product within fat and floury composites to produce baked confections such as biscuits
15.02.2017
2013
The use of herbal supplements to increase the nutritive value and physiologic significance of bakery products
21.01.2017
4127
The development of descriptors for organoleptic evaluation of biscuits aroma from buckwheat flour
20.12.2016
3193
The analysis of biological value and product security of processing fruit and vegetable raw materials produced in Uzbekistan
15.12.2016
2301
Influence of frequency of rotation of the rotor and productivity on overall performance of peeling machine of horizontal type
23.06.2016
2816
Questions of the use of recommended pumpkin sorts for pectin production in republic of Kazakhstan
24.01.2015
2338
Оil production of the nutritional supplement from flax seeds and sesame by pressing with the use of gentle hydrothermic and ultrared processing
23.12.2014
2499