Works matching IS 20738684 AND DT 2018 AND VI 12 AND IP 3
Results: 13
REAGENT PURIFICATION OF THE PROCESSING INDUSTRY ENTERPRISES EFFLUENTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 109, doi. 10.15673/fst.v12i3.1046
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- Article
FEATURES OF THE HEMICELLULOSE STRUCTURE OF SOME SPECIES OF REGIONAL RAW MATERIALS AND PRODUCTS OF THEIR ENZYMATIC HYDROLYSIS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 13, doi. 10.15673/fst.v12i3.1032
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- Article
DETERMINATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF BEEF BASED ON THE ANALYSIS OF COLOR DIGITAL IMAGES OF MUSCULAR TISSUE SAMPLES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 88, doi. 10.15673/fst.v12i3.1044
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- Article
DEVELOPMENT OF TECHNOLOGICAL SOLUTIONS FOR FLOUR PRODUCTION WITH SPECIFIED QUALITY PARAMETERS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 71, doi. 10.15673/fst.v12i3.1043
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- Article
THE USE OF GLUCAN-CONTAINING GRAIN MATERIALS IN THE TECHNOLOGY OF FOAM-LIKE PASTRIES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 81, doi. 10.15673/fst.v12i3.1042
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- Article
INVESTIGATION OF THE SAFETY GRAPESEED POWDER AS AN ALTERNATIVE TO COCOA-POWDER IN A CONFECTIONERY GLAZE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 64, doi. 10.15673/fst.v12i3.1041
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- Article
INFLUENCE OF TEMPERATURE REGIMES OF RIPENING AND FERMENTATION STAGES ON THE PHYSICAL AND CHEMICAL PROPERTIES OF CREAM AND SOUR-CREAM BUTTER QUALITY INDICATORS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 57, doi. 10.15673/fst.v12i3.1040
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- Article
EDIBLE FILM-FORMING COATING WITH CO<sub>2</sub>-EXTRACTS OF PLANTS FOR MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 50, doi. 10.15673/fst.v12i3.1039
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- Article
DETERMINATION OF SOME CHEMICAL AND QUALITY PARAMETERS IN TURKISH SARI ULAK MONOCULTIVAR EXTRA VIRGIN OLIVE OIL DURING 12 MONTHS OF STORAGE.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 28, doi. 10.15673/fst.v12i3.1038
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- Article
INVESTIGAYION OF THE FILMS BASED ON THE URONATE POLYSACCHARIDES BY THE METHOD OF DIFFERENTIAL SCANNING CALORIMETRY.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 34, doi. 10.15673/fst.v12i3.1037
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- Article
THE PECULIARITIES OF CRYSTAL FORMATION DURING FREEZING OF BROCCOLI.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 21, doi. 10.15673/fst.v12i3.1036
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- Article
THE EFFECT OF ELECTRICAL DISCHARGE TREATMENT OF MILK WHEY ON PARTIAL CONVERSION OF LACTOSE INTO LACTOBIONIC ACID.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 40, doi. 10.15673/fst.v12i3.1035
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- Article
OBTAINING AND CHARACTERISTIC OF THE MAGNESIUM ORGANIC FORMS ON THE BASIS OF PRODUCTS OF BIFIDOBACTERIA PROCESSING AND THEIR METABOLITES.
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- Food Science & Technology (2073-8684), 2018, v. 12, n. 3, p. 4, doi. 10.15673/fst.v12i3.1054
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- Article