Works matching IS 20738684 AND DT 2020 AND VI 14 AND IP 1
Results: 16
OBTAINING EXTRACTS FROM PLANT RAW MATERIALS USING CARBON DIOXIDE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 46, doi. 10.15673/fst.v14i1.1651
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- Article
RATIONAL MODES DEFINITION OF THE OBTAINING OF LOW MOLECULAR WEIGHT PEPTIDES FROM THE Lactobacillus delbrueckii subsp. bulgaricus PEPTIDOGLYCANS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 22, doi. 10.15673/fst.v14i1.1661
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- Article
ASCORBIC ACID AND PHENOLIC SUBSTANCES IN STRAWBERRY-BASED UNFORTIFIED WINE MATERIALS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 81, doi. 10.15673/fst.v14i1.1653
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- Article
NON-TRADITIONAL RAW MATERIALS FOR BIOTECHNOLOGICAL INDUSTRIES AND SOME ENVIRONMENTAL ASPECTS OF THEIR DISPOSAL.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 32, doi. 10.15673/fst.v14i1.1652
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- Article
TRENDS IN THE MANUFACTURE OF PROCESSED SQUID PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 89, doi. 10.15673/fst.v14i1.1650
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- Article
BLACK CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 125, doi. 10.15673/fst.v14i1.1649
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- Article
RESEARCH ON WHEY AROMA PRECURSORS IN THE TECHNOLOGY OF FLAVOURED CULINARY FOAM.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 70, doi. 10.15673/fst.v14i1.1648
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- Article
STABILITY OF BASIDIOMYCETE STRAINS WHEN PRESERVED IN A COLLECTION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 39, doi. 10.15673/fst.v14i1.1647
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- Article
TYPE 600 WHEAT-SPELT FLOUR WITH IMPROVED BAKERY PROPERTIES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 53, doi. 10.15673/fst.v14i1.1646
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- Article
AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 98, doi. 10.15673/fst.v14i1.1645
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- Article
SCIENTIFIC RATIONALE OF THE TECHNOLOGY OF PASTES BASED ON FRESHWATER HYDROBIONTS AND ENRICHED WITH SELENIUM.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 109, doi. 10.15673/fst.v14i1.1644
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- Article
ENZYMATIC MODIFICATION OF WHEAT BRAN.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 13, doi. 10.15673/fst.v14i1.1643
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- Article
PROSPECTS OF USING THE CRYOSTABILISING PROTEIN-POLYSACCHARIDE COMPOSITION TO MANUFACTURE SEMI-FINISHED CHOPPED MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 134, doi. 10.15673/fst.v14i1.1642
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- Article
INVESTIGATION OF THE ANTIOXIDANT PROPERTIES OF IRANIAN CHILLI PEPPER EXTRACT.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 63, doi. 10.15673/fst.v14i1.1641
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- Article
SPECIFIC FEATURES OF ACCUMULATION OF ORGANOCHLORINE PESTICIDE RESIDUES IN MELLIFEROUS PLANTS, BEE POLLEN, AND HONEY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 117, doi. 10.15673/fst.v14i1.1640
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- Article
MATHEMATICAL DESIGN OF POLYCOMPONENT BEVERAGES WITH A BALANCED NUTRIENT COMPOSITION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 1, p. 4, doi. 10.15673/fst.v14i1.1639
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- Article