Investigation of frying process of meat sausages in glued casings from intestinal raw materials.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 387, doi. 10.24263/2304-974X-2021-10-2-14
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2021 AND VI 10 AND IP 2
Results: 12
1
2
Influence of water activity on the properties of wheat flour.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 375, doi. 10.24263/2304-974X-2021-10-2-13
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- Publication type:
- Article
3
Sorption properties of bread based on oatmeal.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 361, doi. 10.24263/2304-974X-2021-10-2-12
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- Publication type:
- Article
4
Improving the efficiency of mass-exchange between liquid and steam in rectification columns of cyclic action.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 346, doi. 10.24263/2304-974X-2021-10-2-11
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- Publication type:
- Article
5
Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 333, doi. 10.24263/2304-974X-2021-10-2-10
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- Publication type:
- Article
6
Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 321, doi. 10.24263/2304-974X-2021-10-2-9
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- Publication type:
- Article
7
Antioxidant characteristics of non-traditional spicyaromatic vegetable raw materials for restaurant technology.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 301, doi. 10.24263/2304-974X-2021-10-2-8
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- Publication type:
- Article
8
Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 277, doi. 10.24263/2304-974X-2021-10-2-6
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- Publication type:
- Article
9
Antimicrobial properties and application of fig seed oil as an additive for chitosan-based films.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 289, doi. 10.24263/2304-974X-2021-10-2-7
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- Publication type:
- Article
10
Substantiation of a rational method of purification of sugar sorghum juice in the technology of food syrup production.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 263, doi. 10.24263/2304-974X-2021-10-2-5
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- Publication type:
- Article
11
Nutritional value of protein in wheat-rye bread manufactured with addition of flour from low-alkaloid cultivars of lupin.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 249, doi. 10.24263/2304-974X-2021-10-2-4
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- Publication type:
- Article
12
Effect of storage temperatures on Kashkaval texture.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 237, doi. 10.24263/2304-974X-2021-10-2-3
- By:
- Publication type:
- Article