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STUDYING THE EFFECT OF SESAME FLOUR ON THE TECHNOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 6, doi. 10.15587/1729-4061.2018.133233
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- Article
RESEARCH OF FATTY ACID COMPOSITION OF TOMATO SEEDS.
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- Technology Audit & Production Reserves, 2018, v. 4, n. 3(42), p. 24, doi. 10.15587/2312-8372.2018.140531
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- Article
BIOLOGICAL VALUE OF BY-PRODUCTS OF TOMATO PROCESSING.
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- Food Science & Technology (2073-8684), 2021, v. 15, n. 1, p. 28, doi. 10.15673/fst.v15i1.1972
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- Article
STUDY OF THE USE OF EDIBLE POWDERS IN TOMATO SAUCE TECHNOLOGIES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 1, p. 59, doi. 10.15673/fst.v12i1.837
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- Article
THE RESEARCH OF THE AMOUNT OF HEAVY METALS AND NITROSO COMPOUNDS IN CONCENTRATED TOMATO PRODUCTS.
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- Food Science & Technology (2073-8684), 2016, v. 10, n. 3, p. 56, doi. 10.15673/fst.v10i4.187
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- Article