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SIMULATION OF COMPONENTS MIXING IN ORDER TO DETERMINE RATIONAL PARAMETERS OF WORKING BODIES.
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- Advances in Science & Technology Research Journal, 2016, v. 10, n. 31, p. 130, doi. 10.12913/22998624/64068
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- Article
Methodology for assessing the heat potential recovery regime at food industry enterprises.
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- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 1, p. 95, doi. 10.31548/animal.1.2023.95
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- Article
Effect of сoncentration of coconut oil with demineralised whey powder on the properties of bean pastes.
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- Scientific Journal 'Animal Science & Food Technologies', 2022, v. 13, n. 3, p. 43, doi. 10.31548/animal.13(3).2022.43-52
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- Article
Achievements and problems in studying the mechanism of thermal potential transfer regulation between liquids.
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- Machinery & Energetics, 2024, v. 15, n. 1, p. 104, doi. 10.31548/machinery/1.2024.104
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- Article
ASSESSMENT OF ECONOMIC EXPEDIENCY OF HEAT UTILIZATION TECHNOLOGY USE AT FOOD INDUSTRY ENTERPRISES.
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- Galician economic journal, 2022, v. 77, n. 4, p. 7, doi. 10.33108/galicianvisnyk_tntu2022.04.007
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- Article
Characteristics of mucous-forming polysaccharides extracted from flax seeds.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 677, doi. 10.5219/1900
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- Article
JUSTIFICATION OF THERMODYNAMIC EFFICIENCY OF THE NEW AIR HEAT PUMP IN THE SYSTEM OF REDISTRIBUTION OF ENERGY RESOURCES AT THE ENTERPRISE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 680, doi. 10.5219/1666
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- Article
FORMATION OF HEAT AND MASS TRANSFER BONDS WHEN MIXING COMPONENTS IN A SUSPENDED STATE.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 810, doi. 10.5219/1645
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- Article
THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 318, doi. 10.5219/1578
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- Article
MODIFICATION OF THE PROPERTIES OF MILK-FAT EMULSIONS WITH THE PHASE STRUCTURE OF "OIL IN WATER" IN THE DEPENDENCE ON THE MASS PART OF THE LIPOID AND THE STABILIZING SYSTEMS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 741, doi. 10.5219/1389
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- Article
ADHESION OF MARZIPAN PASTES BASED ON DRY DEMINERALIZED WHEY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 1149, doi. 10.5219/1351
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- Article
SUBSTANTIATION OF FOAMY STRUCTURE FORMATION IN A GLUTENFREE BISCUIT.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 1008, doi. 10.5219/1399
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- Article
INFLUENCE OF REDUCTION ON ADHESIVE PROPERTIES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 76, doi. 10.5219/1195
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- Publication type:
- Article
Characteristics of mucous-forming polysaccharides extracted from flax seeds.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 677, doi. 10.5219/1900
- By:
- Publication type:
- Article
FORMATION OF HEAT AND MASS TRANSFER BONDS WHEN MIXING COMPONENTS IN A SUSPENDED STATE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 810, doi. 10.5219/1645
- By:
- Publication type:
- Article
JUSTIFICATION OF THERMODYNAMIC EFFICIENCY OF THE NEW AIR HEAT PUMP IN THE SYSTEM OF REDISTRIBUTION OF ENERGY RESOURCES AT THE ENTERPRISE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 680, doi. 10.5219/1666
- By:
- Publication type:
- Article
MODIFICATION OF THE PROPERTIES OF MILK-FAT EMULSIONS WITH THE PHASE STRUCTURE OF "OIL IN WATER" IN THE DEPENDENCE ON THE MASS PART OF THE LIPOID AND THE STABILIZING SYSTEMS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 741, doi. 10.5219/1389
- By:
- Publication type:
- Article
THE EFFECT OF DRY DEMINERALIZED WHEY (DDW) AND COCONUT OIL ON THE RHEOLOGICAL CHARACTERISTICS OF THE LEGUME BUTTER.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 318, doi. 10.5219/1578
- By:
- Publication type:
- Article
SUBSTANTIATION OF FOAMY STRUCTURE FORMATION IN A GLUTEN-FREE BISCUIT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1008, doi. 10.5219/1399
- By:
- Publication type:
- Article
INFLUENCE OF REDUCTION ON ADHESIVE PROPERTIES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 76, doi. 10.5219/1195
- By:
- Publication type:
- Article
ADHESION OF MARZIPAN PASTES BASED ON DRY DEMINERALIZED WHEY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1149, doi. 10.5219/1351
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- Publication type:
- Article
FORMATION OF MICROBIAL BIOFILMS ON STAINLESS STEEL WITH DIFFERENT SURFACE ROUGHNESS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 915, doi. 10.5219/1190
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- Article
RESEARCHING OF THE CONCENTRATION DISTRIBUTION OF SOLUBLE LAYERS WHEN MIXED IN THE WEIGHT CONDITION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 581, doi. 10.5219/1129
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- Article
ADHESION EFFECT ON ENVIRONMENT PROCESS INJECTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 429, doi. 10.5219/1078
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- Article
FEATURES OF HEAT TRANSFER IN THE ENVIRONMENT WHEN IT IS SPRAYED WITH ROTARY ROLLERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 824, doi. 10.5219/977
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- Article
GLOBAL RHEOLOGICAL APPROACH TO THE QUALITY OF THE ROLLERS PUMPING OF DOUGH.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 397, doi. 10.5219/867
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- Article