Works matching IS 20738684 AND DT 2022 AND VI 16 AND IP 1
Results: 11
THE EFFECT OF THE ELECTROMAGNETIC FIELD OF EXTREMELY LOW FREQUENCIES ON THE QUALITY OF WHEAT GRAIN.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 71, doi. 10.15673/fst.v16i1.2292
- By:
- Publication type:
- Article
DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 83, doi. 10.15673/fst.v16i1.2291
- By:
- Publication type:
- Article
DISINFECTION OF MARKETABLE EGGS BY PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 101, doi. 10.15673/fst.v16i1.2289
- By:
- Publication type:
- Article
COMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 58, doi. 10.15673/fst.v16i1.2294
- By:
- Publication type:
- Article
EFFECT OF OXIDATION PRODUCTS AND OTHER PRECURSORS ON THE CONTENT OF 3-MCPD ESTERS AND GLYCIDOL ESTERS IN DEODORISED SUNFLOWER OIL.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 50, doi. 10.15673/fst.v16i1.2284
- By:
- Publication type:
- Article
THEORETICAL AND EXPERIMENTAL SUBSTANTIATION OF PREPARATION OF BIOACTIVE SUBSTANCES FOR PRODUCTION OF HIGHLY HOMOGENEOUS MIXTURES.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 91, doi. 10.15673/fst.v16i1.2288
- By:
- Publication type:
- Article
IMPROVEMENT OF THE QUALITY CHARACTERISTICS OF SEMI)FINISHED SPONGE CAKES BY USING APPLE POMACE POWDER.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 41, doi. 10.15673/fst.v16i1.2286
- By:
- Publication type:
- Article
LOW-ALLERGENIC HYDROLYSATES OF WHEY PROTEINS WITH NATURAL BIOACTIVE PEPTIDES.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 25, doi. 10.15673/fst.v16i1.2285
- By:
- Publication type:
- Article
POTENTIAL OF USING SACCHAROMYCES BOULARDII TO PRODUCE FERMENTED MILK PRODUCTS.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 12, doi. 10.15673/fst.v16i1.2290
- By:
- Publication type:
- Article
A RESOURCE-SAVING AND ENERGY-EFFICIENT TECHNOLOGY OF FERMENTATION OF WORT FROM STARCH-CONTAINING RAW MATERIALS FOR BIOTHETANOL PRODUCTION.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 4, doi. 10.15673/fst.v16i1.2293
- By:
- Publication type:
- Article
STUDY OF THE QUALITY OF QUINOA GRAIN DURING STORAGE.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 1, p. 33, doi. 10.15673/fst.v16i1.2287
- By:
- Publication type:
- Article