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THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS.
- Published in:
- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 33, doi. 10.15673/fst.v12i2.945
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- Article
IMPROVEMENT OF A SCRAPER HEAT EXCHANGER FOR PREHEATING PLANT-BASED RAW MATERIALS BEFORE CONCENTRATION.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 105, n. 11, p. 6, doi. 10.15587/1729-4061.2020.202501
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- Article
IMPROVEMENT OF ZEFIR PRODUCTION BY ADDITION OF THE DEVELOPED BLENDED FRUIT AND VEGETABLE PASTEINTO ITS RECIPE.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 104, n. 11, p. 39, doi. 10.15587/1729-4061.2020.185684
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- Article
INFLUENCE OF MICROBIAL POLYSACCHARIDES ON THE FORMATION OF STRUCTURE OF PROTEIN-FREE AND GLUTEN-FREE FLOUR-BASED PRODUCTS.
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- Eastern-European Journal of Enterprise Technologies, 2019, v. 102, n. 11, p. 23, doi. 10.15587/1729-4061.2019.184464
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- Article
MANUFACTURING APPROACHES TO MAKING MUFFINS OF HIGH NUTRITIONAL VALUE.
- Published in:
- Technology Audit & Production Reserves, 2020, v. 6, n. 3(56), p. 47, doi. 10.15587/2706-5448.2020.221095
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- Article