Found: 14
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Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 20, p. 2762, doi. 10.3390/plants11202762
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- Article
Use of pumpkin seed flour in preparation of bakery products.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 90, doi. 10.24263/2304-974X-2022-11-1-10
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- Article
Using of bioinformatics and computer morphometry in study of Fusarium spp. causing potato dry rot.
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- Ukrainian Food Journal, 2016, v. 5, n. 3, p. 515, doi. 10.24263/2304-974x-2016-5-3-10
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- Article
The influence of technological parameters of creams fermentation on formation of functional peculiarities of cultured butter.
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- Ukrainian Food Journal, 2016, v. 5, n. 2, p. 314, doi. 10.24263/2304-974x-2016-5-2-11
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- Article
INVESTIGATION OF VEGETABLE OILS TO OXIDATIVE DEGRADATION OF VARYING DEGREES OF SATURATION WITH TOCOPHEROL.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 3, p. 163
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- Article
Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 4, p. 1177, doi. 10.1007/s00217-023-04454-z
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- Article
IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT.
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- Food & Environment Safety, 2020, v. 19, n. 2, p. 170
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- Publication type:
- Article
IMPROVING THE TECHNOLOGY OF WASHED TURKEY MEAT FROM A MECHANICAL ROLLER-SURIMI AND THE DEVELOPMENT OF NEW PRODUCTS USING IT.
- Published in:
- Journal of Chemistry & Technologies, 2022, v. 30, n. 2, p. 285, doi. 10.15421/jchemtech.v30i2.261925
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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
Microscopic examination of chops with content of lentil flour.
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- Ukrainian Journal of Food Science, 2019, v. 7, n. 1, p. 16, doi. 10.24263/2310-1008-2019-7-1-4
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- Article
Influence of thermal processing by steam convector of the pickled game meat.
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- Ukrainian Journal of Food Science, 2018, v. 6, n. 2, p. 198, doi. 10.24263/2310-1008-2018-6-2-5
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- Publication type:
- Article
Investigation of nutrients properties of meat pastes using vegetative raw materials.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 46, doi. 10.24263/2310-1008-2018-6-1-7
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- Publication type:
- Article
Improving the technology of cooked sausages using protein-mineral-hydrocarbon additive.
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- Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 6, doi. 10.24263/2310-1008-2018-6-1-3
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- Article
Development of technology of gerontologic food pastes.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 229, doi. 10.24263/2310-1008-2016-4-2-5
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- Publication type:
- Article