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FORMATION OF EMULSION PROPERTIES WITH CELERY ROOT POWDER.
- Published in:
- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 304
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- Publication type:
- Article
INFLUENCE OF DIETARY SUPPLEMENT BASED ON HEME IRON ON DOUGH PROPERTIES AND QUALITY OF ANTIANEMIC CUPCAKES.
- Published in:
- Journal of Hygienic Engineering & Design, 2021, v. 36, p. 66
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- Publication type:
- Article
INVESTIGATION OF THE EFFECT DRIED FOOD PRODUCTS ON THE PROPERTIES OF THE BUTTER MIXTURE DURING STORAGE.
- Published in:
- Journal of Hygienic Engineering & Design, 2021, v. 35, p. 122
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- Publication type:
- Article
Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 404, doi. 10.24263/2304-974X-2020-9-2-12
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- Publication type:
- Article
Physico-chemical and sensory properties of functional confectionery products with Rosa Canina powder.
- Published in:
- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 815, doi. 10.24263/2304-974X-2019-8-4-12
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- Publication type:
- Article