14. Технология продовольственных продуктов
DEVELOPMENT OF A FUNCTIONAL SALAD OIL FORMULATION BASED ON SUNFLOWER AND PUMPKIN SEED OILS WITH ENHANCED BIOACTIVE PROPERTIES
11.12.2025
335
STUDY OF MICROBIOLOGICAL AND BACTERIOLOGICAL INDICATORS OF RAPESEED MEAL PRODUCED FROM RAPESEED GROWN IN THE REPUBLIC OF UZBEKISTAN
07.12.2025
275
COMPARATIVE ASSESSMENT OF THE EFFECTIVENESS OF NATURAL PRESERVATIVES BASED ON PLANT EXTRACTS
05.12.2025
223
ТЕХНОЛОГИЯ ПРОИЗВОДСТВА СЫРА, ОБОГАЩЕННОГО ФУНКЦИОНАЛЬНЫМИ МАСЛАМИ И НЕОРГАНИЧЕСКИМИ ПИЩЕВЫМИ ДОБАВКАМИ
21.11.2025
301
PROSPECTS FOR USING Hypericum perforatum L. AND Origanum vulgare L. TO EXTEND THE Freshness PERIOD OF SUGAR BREAD
20.11.2025
243
STUDY OF SOFT DRINKS BASED ON PLANT EXTRACTS
19.11.2025
270
IMPACT OF SOYBEAN PROCESSING TECHNOLOGIES ON PHOSPHOLIPID COMPOSITION AND HYDRATION EFFICIENCY FOR LECITHIN PRODUCTION
19.11.2025
249
STUDY OF MICROBIOLOGICAL QUALITY INDICATORS DURING THE STORAGE OF VACUUM-PACKED TUBERS AND ROOTS CROPS
18.11.2025
276
A REVIEW OF STRATEGIES FOR FORTIFYING FAT-AND-OIL PRODUCTS WITH VITAMIN D₃: REGIONAL PECULIARITIES AND MARKET TRENDS
16.11.2025
280
EFFECT OF TEMPERATURE AND WATER ADDITION ON THE EFFICIENCY OF HYDRATION OF CRUDE SOYBEAN OIL
15.11.2025
280
AN ANALYTICAL REVIEW OF THE POSSIBILITIES OF USING TRITICALE TO INCREASE THE PROTEIN-FIBER POTENTIAL OF FOOD PRODUCTS
14.11.2025
216
EFFECT OF DIFFERENT DOSAGES OF Alhagi pseudalhagi POWDER ON THE QUALITY, NUTRITIONAL VALUE, AND SAFETY OF RYE BREAD VARIETIES
14.11.2025
275
SCIENTIFIC AND TECHNICAL BASIS FOR THE USE OF DRY MILK IN THE PRODUCTION OF FUNCTIONAL AND SPECIALIZED FOOD PRODUCTS
13.11.2025
258
INFLUENCE OF TECHNOLOGICAL FACTORS ON PHYSICAL AND CHEMICAL PROPERTIES OF PASTA FLOUR
13.11.2025
283