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INVESTIGATION OF THE PROPERTIES OF MARMALADE WITH PLANT CRYOADDITIVES DURING STORAGE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 87, doi. 10.15673/fst.v12i1.843
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- Article
DETERMINATION OF TOTAL ANTIOXIDANT CAPACITY IN MARMALADE AND MARSHMALLOW.
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- Eastern-European Journal of Enterprise Technologies, 2016, v. 4, n. 11, p. 43, doi. 10.15587/1729-4061.2016.73546
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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
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