Works matching IS 20738684 AND DT 2020 AND VI 14 AND IP 4
Results: 17
REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 105, doi. 10.15673/fst.v14i4.1900
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- Article
THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 72, doi. 10.15673/fst.v14i4.1917
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- Article
USING SUNFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 52, doi. 10.15673/fst.v14i4.1915
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- Article
THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 43, doi. 10.15673/fst.v14i4.1914
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- Article
QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTION.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 122, doi. 10.15673/fst.v14i4.1905
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- Article
MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 98, doi. 10.15673/fst.v14i4.1903
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- Article
EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 115, doi. 10.15673/fst.v14i4.1901
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- Article
IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 31, doi. 10.15673/fst.v14i4.1895
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- Article
RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 130, doi. 10.15673/fst.v14i4.1899
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- Article
IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 140, doi. 10.15673/fst.v14i4.1898
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- Article
IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIALPURPOSE GLUTEN-FREE CHOCOLATE MUFFINS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 20, doi. 10.15673/fst.v14i4.1897
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- Article
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 62, doi. 10.15673/fst.v14i4.1896
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- Publication type:
- Article
IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY.
- Published in:
- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 31, doi. 10.15673/fst.v14i4.1895
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- Publication type:
- Article
CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 78, doi. 10.15673/fst.v14i4.1894
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- Article
EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 88, doi. 10.15673/fst.v14i4.1893
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- Article
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 4, doi. 10.15673/fst.v14i4.1892
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- Article
BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 13, doi. 10.15673/fst.v14i4.1767
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- Article