Works matching IS 23101008 AND DT 2021 AND VI 9 AND IP 1
Results: 9
Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 115, doi. 10.24263/2310-1008-2021-9-1-11
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- Article
Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 103, doi. 10.24263/2310-1008-2021-9-1-10
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- Article
Functionality and chemical composition of maize-okara flour blends on biscuit quality.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 88, doi. 10.24263/2310-1008-2021-9-1-9
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- Article
Quality rating of desserts based on fruit and berry raw materials.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 71, doi. 10.24263/2310-1008-2021-9-1-8
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- Article
Effects of cooking methods and new cultivars on physico-chemical properties of potatoes.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 61, doi. 10.24263/2310-1008-2021-9-1-7
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- Article
Study of combination of pumpkin seed flour and turkey meat in hams.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 48, doi. 10.24263/2310-1008-2021-9-1-6
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- Article
Effects of intermittent microwave drying conditions on characteristics and physical properties of beetroots.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 30, doi. 10.24263/2310-1008-2021-9-1-5
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- Article
Some quality properties and volatile compound profile of Ardahan Tel cheese, a traditional cheese in Turkey.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 18, doi. 10.24263/2310-1008-2021-9-1-4
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- Article
Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 5, doi. 10.24263/2310-1008-2021-9-1-3
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- Article