Improving the process of kneading yeast dough with cam working elements.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 437, doi. 10.24263/2304-974X-2020-9-2-14
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2020 AND VI 9 AND IP 2
Results: 15
1
2
Анотації.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 476
- Publication type:
- Article
3
Analysis of the grain market in Ukraine in the context of land reform.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 464, doi. 10.24263/2304-974X-2020-9-2-16
- By:
- Publication type:
- Article
4
Influence of gas-dynamic parameters of the heat carrier on the efficiency of drying peas in rotary dryers with a fluidized bed.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 452, doi. 10.24263/2304-974X-2020-9-2-15
- By:
- Publication type:
- Article
5
Influence of alpha acids hop homologues of bitter and aromatic varieties on beer quality.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 425, doi. 10.24263/2304-974X-2020-9-2-13
- By:
- Publication type:
- Article
6
Antioxidant capacity of alcoholic beverages based on infusions from non-traditional spicy-aromatic vegetable raw materials.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 404, doi. 10.24263/2304-974X-2020-9-2-12
- By:
- Publication type:
- Article
7
Justification of the amino acid composition of sunflower proteins for dietary and functional products.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 394, doi. 10.24263/2304-974X-2020-9-2-11
- By:
- Publication type:
- Article
8
Method of pectin esterification determination degree by titrated acidity.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 383, doi. 10.24263/2304-974X-2020-9-2-10
- By:
- Publication type:
- Article
9
Mechanism of water-binding and water-retention of food additives nanoparticles based on double oxide of two- and trivalent iron.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 298, doi. 10.24263/2304-974X-2020-9-2-4
- By:
- Publication type:
- Article
10
Effect of canola oil and natural antioxidant of basil on chemical and sensory properties of fresh cheese.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 373, doi. 10.24263/2304-974X-2020-9-2-9
- By:
- Publication type:
- Article
11
Time temperature indicator film based on alginate and red beetroot (Beta vulgaris L.) extract: in vitro characterization.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 344, doi. 10.24263/2304-974X-2020-9-2-7
- By:
- Publication type:
- Article
12
Influence of wheat food fiber on the structure formation process of whey-creamy cheeses.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 332, doi. 10.24263/2304-974X-2020-9-2-6
- By:
- Publication type:
- Article
13
Effect of some unconventional ingredients on the production of black beer.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 322, doi. 10.24263/2304-974X-2020-9-2-5
- By:
- Publication type:
- Article
14
Effect of clary sage ( Salvia sclarea L.) essential oil on paper packaging materials.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 287, doi. 10.24263/2304-974X-2020-9-2-3
- By:
- Publication type:
- Article
15
Efficiency of apple juice clarification with using of nanosized mineral oxides.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 361, doi. 10.24263/2304-974X-2020-9-2-8
- By:
- Publication type:
- Article