Works matching IS 20738684 AND DT 2022 AND VI 16 AND IP 2
Results: 11
OPTIMISATION OF TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGHLY CONCENTRATED WORT FROM GRAIN RAW MATERIALS FOR BIOETHANOL PRODUCTION.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 4, doi. 10.15673/fst.v16i2.2375
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- Article
DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE DEFERRED BAKING TECHNOLOGY ON THE BASIS OF MODERN METHODS OF QUALITY MANAGEMENT.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 78, doi. 10.15673/fst.v16i2.2355
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FATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 63, doi. 10.15673/fst.v16i2.2363
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- Article
INVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 71, doi. 10.15673/fst.v16i2.2364
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- Article
INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 40, doi. 10.15673/fst.v16i2.2365
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- Article
USING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 55, doi. 10.15673/fst.v16i2.2374
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- Article
MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 46, doi. 10.15673/fst.v16i2.2371
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- Article
BIOCHEMICAL COMPOSITION OF MILLET GRAIN AND ITS CHANGES DURING STORAGE.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 22, doi. 10.15673/fst.v16i2.2367
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- Article
INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 15, doi. 10.15673/fst.v16i2.2368
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- Article
TOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BYBIOASSAY.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 87, doi. 10.15673/fst.v16i2.2372
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- Article
EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 32, doi. 10.15673/fst.v16i2.2373
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- Article