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SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 75, doi. 10.15673/fst.v17i3.2657
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- Article
IMPROVING THE QUALITY OF VEGETABLES AND FRUITS USING BIOFORTIFICATION STRATEGIES.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 4, doi. 10.15673/fst.v17i3.2650
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- Article
DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 27, doi. 10.15673/fst.v17i3.2652
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- Article
MICROWAVE AND ULTRASONIC TREATMENT AS A PRELIMINARY STAGE OF OBTAINING WATER-SOLUBLE MANNAN FROM COFFEE SLUDGE.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 37, doi. 10.15673/fst.v17i3.2653
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- Article
AUTHENTIC CHEESES: MICROBIOLOGY, STARTERS, AND TECHNOLOGICAL ASPECTS OF PRODUCTION.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 43, doi. 10.15673/fst.v17i3.2654
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- Article
JUSTIFICATION OF THE RIPENING PARAMETERS OF CAMAMBER CHEESE PRODUCED USING MODERN DAIRY INGREDIENTS.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 66, doi. 10.15673/fst.v17i3.2656
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- Article
EXPERTISE OF PYRAMID TEA BAGS BY OPTICAL MICROSCOPY AND FTIR-SPECTROSCOPY METHODS. MICROPLASTICS FORMATION IN BREWED TEA.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 54, doi. 10.15673/fst.v17i3.2655
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- Article
MICROBIOMES OF HUMAN, LIVESTOCK ANIMAL GASTROINTESTINAL TRACTS AND OF FOOD PRODUCTS AND COMPOUND FEEDS: CONNECTIONS AND IMPACTS. PART 1.
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- Food Science & Technology (2073-8684), 2023, v. 17, n. 3, p. 15, doi. 10.15673/fst.v17i3.2651
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- Article