Works matching IS 20738684 AND DT 2020 AND VI 14 AND IP 3
Results: 16
THE INFLUENCE OF NANOPARTICLES OF BIOGENIC METALS ON CULTURING THE YEAST SACCHAROMYCES СEREVISIAE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 37, doi. 10.15673/fst.v14i3.1610
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- Article
FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FOOD ADDITIVE MAGNETO FOOD IN THE PRODUCTION OF MARSHMALLOWS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 81, doi. 10.15673/fst.v14i3.1800
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- Article
STUDY OF HYDROTHERMAL TREATMENT OF DRIED MALT WITH PLASMOCHEMICALLY ACTIVATED AQUEOUS SOLUTIONS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 113, doi. 10.15673/fst.v14i3.1799
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- Article
RESEARCH ON THE ULTRATHIN STRUCTURE OF CELLS OF DIFFERENT DISTILLERS’ YEAST RACES AND ITS DEPENDENCE ON THE CONCENTRATION OF DRY MATTER IN WORT.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 21, doi. 10.15673/fst.v14i3.1798
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- Article
RADIOPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF EDIBLE AND AROMATIC PLANTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 62, doi. 10.15673/fst.v14i3.1797
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- Article
PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 13, doi. 10.15673/fst.v14i3.1796
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- Article
THE EFFECT OF RUNNER BEAN FLOUR ON THE VIABILITY OF LACTOBACILLUS PLANTARUM AND ON THE QUALITY CHARACTERISTICS OF PLANT-BASED PROBIOTIC BEVERAGES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 4, doi. 10.15673/fst.v14i3.1795
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- Article
RESEARCH ON THE EFFECT OF SUPER HIGH FREQUENCY FIELD ON GREEN TEA EXTRACTION AND EXTRACT QUALITY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 73, doi. 10.15673/fst.v14i3.1794
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- Article
THE QUALITY PARAMETERS OF TOMATO PASTE STORED IN CONTAINERS ROBBY IN COMPARISON WITH CONVENTIONAL WAYS OF COLD STORAGE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 130, doi. 10.15673/fst.v14i3.1793
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- Article
QUALITY PARAMETERS OF SEMI-FINISHED SPONGE CAKE ENRICHED WITH PUMPKIN BY-PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 54, doi. 10.15673/fst.v14i3.1792
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- Article
DINVESTIGATION OF CONTACT HEATING OF FRUIT AND VEGETABLES WITH SATURATED WATER STEAM.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 94, doi. 10.15673/fst.v14i3.1791
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- Article
THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKEAS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 44, doi. 10.15673/fst.v14i3.1789
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- Article
RESEARCH AND ASSESSMENT OF THE ENVIRONMENTAL SECURITY OF BAKERY ENTERPRISES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 122, doi. 10.15673/fst.v14i3.1788
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- Article
DEVELOPMENT OF THE BIOTECHNOLOGY OF STREPTOCOCCUS THERMOPHILUS BACTERIAAS PRODUCERS OF EXOPOLYSACCHARIDES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 29, doi. 10.15673/fst.v14i3.1787
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- Article
MYCOTOXINS IN MILK AND IN DAIRY PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 137, doi. 10.15673/fst.v14i3.1786
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- Article
SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 3, p. 102, doi. 10.15673/fst.v14i3.1785
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- Article