Found: 6
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Use of lupine flour and cavbuz puree in bread technology.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 4, p. 573, doi. 10.24263/2304-974X-2022-11-4-7
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- Article
Nutritional and biological value of dried champignon powder.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 448, doi. 10.24263/2304-974X-2022-11-3-9
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- Article
Qualitative indicators of grain flakes of functional purpose.
- Published in:
- Ukrainian Food Journal, 2019, v. 8, n. 1, p. 7, doi. 10.24263/2304-974X-2019-8-1-3
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- Article
Improving the nutritional value of grains by biological activation.
- Published in:
- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 476, doi. 10.24263/2304-974x-2016-5-3-6
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- Article
Biologically activated wheat grain as a functional component of glazed bars.
- Published in:
- Ukrainian Food Journal, 2015, v. 4, n. 2, p. 310
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- Article
Rational modes of wool scouring.
- Published in:
- Ukrainian Journal of Food Science, 2019, v. 7, n. 2, p. 307, doi. 10.24263/2310-1008-2019-7-2-13
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- Article