Found: 9
Select item for more details and to access through your institution.
DEVISING TECHNIQUES FOR REINFORCING GLUED SAUSAGE CASINGS BY USING DIFFERENT PHYSICAL METHODS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2021, v. 109, n. 11, p. 6, doi. 10.15587/1729-4061.2021.224981
- By:
- Publication type:
- Article
DESIGN OF THE CONCEPTUAL IMPLEMENTATION OF AN APPARATUS WITH THE INDUCED HEAT AND MASS TRANSFER FOR VAPORIZATION AND RECTIFICATION.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 5, p. 16, doi. 10.15587/1729-4061.2019.180078
- By:
- Publication type:
- Article
DEVELOPMENT OF A THEORETICAL MODEL FOR OBTAINING THE WHIPPED EMULSIONS FROM A DRY FAT-CONTAINING MIXTURE AND ITS EXPERIMENTAL VERIFICATION.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2017, v. 86, n. 10, p. 12, doi. 10.15587/1729-4061.2017.98322
- By:
- Publication type:
- Article
Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 10, p. 1955, doi. 10.1007/s00217-020-03547-3
- By:
- Publication type:
- Article
STUDY OF INTERPHASE ADSORPTION LAYERS TO DEVELOP MILK PRODUCTS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2014, v. 5, n. 11, p. 46, doi. 10.15587/1729-4061.2014.28009
- By:
- Publication type:
- Article
INFLUENCE OF FORMULATION INGREDIENTS OF DRY FAT SEMI-FINISHED PRODUCTS FOR WHIPPING ON MECHANICAL STRENGTH OF FOAM MASSES.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2014, v. 3, n. 10, p. 45, doi. 10.15587/1729-4061.2014.24662
- By:
- Publication type:
- Article
STABILIZATION OF AIR-NUT SEMI-PRODUCT STRUCTURE BY SURFACTANTS.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2014, v. 1, n. 10, p. 48
- By:
- Publication type:
- Article
Food dispersion systems process stabilization. A review.
- Published in:
- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 699, doi. 10.24263/2304-974X-2019-8-4-4
- By:
- Publication type:
- Article
Discourse of the form and concentration of surfactants to ensure the sustainability foam-emulsive products.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 3, p. 361
- By:
- Publication type:
- Article