Works matching IS 17293774 AND DT 2022 AND VI 120 AND IP 11
Results: 12
DEVISING A TECHNIQUE FOR MANUFACTURING CANNED BEANS WITH SOAKING UNDER THE CONDITIONS OF ELECTRIC CONTACT HEATING.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 16, doi. 10.15587/1729-4061.2022.270802
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- Article
DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 109, doi. 10.15587/1729-4061.2022.269397
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- Article
IMPROVEMENT OF TURKISH DELIGHT PRODUCTION TECHNOLOGY USING A DEVELOPED MULTI-COMPONENT FRUIT AND VEGETABLE PASTE.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 51, doi. 10.15587/1729-4061.2022.269393
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- Article
CHEMICAL COMPOSITION, THERMAL STABILITY OF POMEGRANATE PEEL AND SEED POWDERS AND THEIR APPLICATION IN FOOD PRODUCTION.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 24, doi. 10.15587/1729-4061.2022.268983
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- Article
IMPROVING THE QUALITY OF CUPCAKES BY OPTIMIZING THE RECIPE USING A MATHEMATICAL MODELING METHOD.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 99, doi. 10.15587/1729-4061.2022.268973
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- Article
APPLICATION OF PERSIMMON SYRUP TO INCREASE THE BIOLOGICAL VALUE AND ORGANOLEPTIC INDICATORS OF BREAD.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 69, doi. 10.15587/1729-4061.2022.267161
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- Article
DEVELOPMENT OF TECHNOLOGY OF SNACKS WITH DIFFERENT TYPES OF BREADING FOR FAST FOOD ENTERPRISES.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 60, doi. 10.15587/1729-4061.2022.268905
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- Article
DETERMINATION OF HEAT TRANSFER MECHANISMS DURING VACUUM DRYING OF SOLID-MOIST AND LIQUID-VISCOUS MATERIALS.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 6, doi. 10.15587/1729-4061.2022.268241
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- Article
DETERMINING QUALITY INDICATORS OF TABLE GRAPE VARIETIES DURING STORAGE IN A REFRIGERATING CHAMBER IN DIFFERENT VARIANTS.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 34, doi. 10.15587/1729-4061.2022.268025
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- Article
EXPERIMENTAL SUBSTANTIATION OF THE APPLICATION OF PLANT EXTRACTS AND ENZYMES TO OBTAIN SAFE RAW MATERIALS FOR WHOLE GRAIN BREAD TECHNOLOGY.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 89, doi. 10.15587/1729-4061.2022.267230
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- Article
DETERMINING THE MEDICAL AND BIOLOGICAL SAFETY OF MEAT-CONTAINING POLYCOMPONENT PRODUCTS BASED ON REGIONAL RAW MATERIALS.
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- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 126, doi. 10.15587/1729-4061.2022.268907
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- Article
DEVISING A TECHNIQUE FOR IMPROVING THE BIOLOGICAL VALUE OF A2 MILK BY ADDING CARROT POWDER.
- Published in:
- Eastern-European Journal of Enterprise Technologies, 2022, v. 120, n. 11, p. 44, doi. 10.15587/1729-4061.2022.266924
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- Article