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Functional and technological properties of food nanoadditive based on double oxide of ferrous and trivalent iron in production molded jelly marmalade.
- Published in:
- 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
Functional and technological properties of food nanoadditives based on double oxide of divalent and trivalent iron.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 1, p. 36, doi. 10.24263/2310-1008-2020-8-1-5
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- Article
Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron.
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- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 298, doi. 10.24263/2304-974X-2020-9-2-4
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- Article
Mechanism of fat-binding and fat-contenting of the nanoparticles of a food supplement on the basis of double oxide of two- and trivalent iron.
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- Ukrainian Food Journal, 2018, v. 7, n. 4, p. 702, doi. 10.24263/2304-974X-2018-7-4-14
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- Article
Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron.
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- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 379, doi. 10.24263/2304-974X-2018-7-3-4
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- Article
PRECLINICAL TESTING OF THE DOUBLE IRON OXIDE-BASED HEALTH SUPPLEMENT.
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- Journal of Sport & Health Research, 2020, v. 12, n. 2, p. 288
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- Article