Works matching IS 20738684 AND DT 2020 AND VI 14 AND IP 2
Results: 15
DEVELOPMENT OF THE TECHNOLOGY OF SOYA FLOUR ENRICHED WITH IODINE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 87, doi. 10.15673/fst.v14i2.1487
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- Article
FEATURES OF THE CHEMICAL COMPOSITION OF CORN GRITS AT THE DIFFERENT DEGERMINATOR MODES IN THE DENT CORN PROCESSING.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 120, doi. 10.15673/fst.v14i2.1729
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- Article
INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 111, doi. 10.15673/fst.v14i2.1717
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- Article
CANNING FOOD IN SEMI-RIGID POLYMERIC AND COMPOSITE CONTAINERS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 103, doi. 10.15673/fst.v14i2.1719
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- Article
NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 96, doi. 10.15673/fst.v14i2.1716
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- Article
IMPROVING THE QUALITY OF EXPORT CONSIGNMENTS OF CLASS 4 WHEAT INTENDED TO BE USED AS FOOD.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 129, doi. 10.15673/fst.v14i2.1724
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- Article
DEVELOPING A TECHNOLOGY OF LOCAL WINES WITH THE ENHANCED AROMATIC PROFILE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 77, doi. 10.15673/fst.v14i2.1713
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- Article
SPECIFIC FEATURES OF NITROGEN METABOLISM DURING FERMENTATION OF MUST FROM WHITE GRAPE VARIETIES GROWN IN THE ODESSA REGION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 69, doi. 10.15673/fst.v14i2.1712
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- Article
APPLICATION OF THE IMPEDANCE METHOD FOR DETERMINATION OF MONOSODIUM GLUTAMATE IN FOOD PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 58, doi. 10.15673/fst.v14i2.1720
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- Article
RESEARCH OF THE BACTERICIDAL PROPERTIES AND TOXICITY OF COMPOSITIONS FOR STONE FRUIT PRESERVATION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 50, doi. 10.15673/fst.v14i2.1721
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- Article
ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 41, doi. 10.15673/fst.v14i2.1718
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- Article
INVESTIGATION OF THE STRUCTURE OF WATER-SOLUBLE GLUCAN YEAST SACCHAROMYCES CEREVISIAE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 33, doi. 10.15673/fst.v14i2.1725
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- Article
PROSPECTS OF USING GLUCOSE-FRUCTOSE SYRUP IN THE RIBOFLAVIN BIOTECHNOLOGY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 25, doi. 10.15673/fst.v14i2.1512
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- Article
USING OF PLANT RAW MATERIALS IN THE PRODUCTION OF PROPHYLACTIC YOGURTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 4, doi. 10.15673/fst.v14i2.1723
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- Article
PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 2, p. 11, doi. 10.15673/fst.v14i2.1722
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- Article