Works matching IS 20738684 AND DT 2018 AND VI 12 AND IP 2
Results: 15
THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 33, doi. 10.15673/fst.v12i2.945
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- Article
OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 4, doi. 10.15673/fst.v12i2.944
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- Article
DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 108, doi. 10.15673/fst.v12i2.943
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- Article
CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 46, doi. 10.15673/fst.v12i2.942
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- Article
MODERN TECHNOLOGY OF PRODUCTION AND STRATEGY OF PROMOTION OF NEW CEREAL PRODUCTS ON UKRAINIAN CONSUMER MARKET.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 89, doi. 10.15673/fst.v12i2.941
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- Article
PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 100, doi. 10.15673/fst.v12i2.940
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- Article
DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLTAMMETRY.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 62, doi. 10.15673/fst.v12i2.939
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- Article
THE RATE OF THE TEMPERATURE DROP IN SWEET PEPPERS AT THE TECHNICAL STAGE OF RIPENESS DURING THEIR COOLING.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 54, doi. 10.15673/fst.v12i2.938
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- Article
SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 19, doi. 10.15673/fst.v12i2.931
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- Article
QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 80, doi. 10.15673/fst.v12i2.936
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- Article
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 73, doi. 10.15673/fst.v12i2.935
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- Article
DETERMINING TARTRATE IONS IN THE SAMPLES OF MINERAL TABLE WATERS BY THE DECAY OF MOLECULAR LUMINESCENCE OF RUTIN IN COMPLEX WITH YTTRIUM (III).
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 68, doi. 10.15673/fst.v12i2.934
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- Article
ELECTROPHORETIC SYSTEMS FOR PREPARATIVE FRACTIONATION OF PROTEIN PRECURSORS OF BIOACTIVE PEPTIDES FROM COW’S MILK.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 26, doi. 10.15673/fst.v12i2.932
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- Article
STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 39, doi. 10.15673/fst.v12i2.937
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- Article
TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 2, p. 13, doi. 10.15673/fst.v12i2.930
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- Article