14. Технология продовольственных продуктов
TRITICALE AS AN ALTERNATIVE SOURCE OF PROTEIN AND FIBER FOR THE FOOD INDUSTRY OF UZBEKISTAN
21.04.2025
333
ИССЛЕДОВАНИЕ ПРОЦЕССА СТРУКТУРИРОВАНИЯ МАРМЕЛАДНОЙ МАССЫ С ИСПОЛЬЗОВАНИЕМ ПОРОШКОВ НА ОСНОВЕ ЯБЛОЧНОЙ И МОРКОВНОЙ МЯКОТИ
20.04.2025
372
STUDY OF PHYSICOCHEMICAL PROPERTIES OF THE COMPOSITION OF THE DEVELOPED RABBIT MEAT PATE
19.04.2025
436
HYDROTHERMAL CARBONIZATION AS A STRATEGIC APPROACH TO SOLVING THE PROBLEM OF ORGANIC WASTE IN THE AGRO-INDUSTRIAL SECTOR
18.04.2025
481
DEVELOPMENT OF A COMPOSITE MIXTURE CONSISTING OF PREMIUM WHEAT FLOUR, BUCKWHEAT FLOUR, SOY FLOUR FOR NON-TRADITIONAL PASTA
29.03.2025
349
HIGH-QUALITY STORAGE OF PEARS: THE IMPORTANCE OF COLD STORAGE FACILITIES AND ADVANCED TECHNOLOGIES
21.03.2025
392
THE ROLE OF DIGITAL SOLUTIONS IN MONITORING AND CONTROLING FOOD QUALITY AT ALL STAGES OF THE SUPPLY CHAIN
19.03.2025
400
СНИЖЕНИЕ АНТИПИТАТЕЛЬНЫХ ВЕЩЕСТВ В СОЕВЫХ БОБАХ ПРИ ТЕРМОМЕХАНИЧЕСКОМ ВОЗДЕЙСТВИИ В МИКРОВОЛНОВОЙ ПЕЧИ
19.03.2025
482
ECONOMIC FEASIBILITY OF IMPLEMENTING HYDROTHERMAL CARBONIZATION IN FOOD WASTE PROCESSING
15.03.2025
430
THE INFLUENCE OF CORN GRAIN WATER SOAKING PROCESS ON ITS QUANTITATIVE OIL CONTENT INDICATORS
03.03.2025
448
ОЦЕНКА БИОХИМИЧЕСКОГО СОСТАВА БИОЛОГИЧЕСКИ АКТИВНОГО ПОЛИФЕНОЛЬНОГО НАПИТКА "ВИНОГРАДНЫЙ ЭЛИКСИР"
02.03.2025
671