Nutritional and biological value of dried champignon powder.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 448, doi. 10.24263/2304-974X-2022-11-3-9
- By:
- Publication type:
- Article
Works matching IS 2304974X AND DT 2022 AND VI 11 AND IP 3
Results: 8
1
2
Antioxidant properties of water-alcohol infusions of teaherbal compositions based on yerba mate.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 403, doi. 10.24263/2304-974X-2022-11-3-6
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- Publication type:
- Article
3
Role of precision agriculture in food supply.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 458, doi. 10.24263/2304-974X-2022-11-3-10
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- Publication type:
- Article
4
Application of milk protein concentrates in preparation of reduced fat sour cream.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 429, doi. 10.24263/2304-974X-2022-11-3-8
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- Publication type:
- Article
5
Сhemical composition of peatland small cranberry (Vaccinium oxycoccus) for potential use as functional ingredient.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 416, doi. 10.24263/2304-974X-2022-11-3-7
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- Publication type:
- Article
6
Ecological packaging materials for bakery and confectionery products based on a new pectin modification.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 390, doi. 10.24263/2304-974X-2022-11-3-5
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- Publication type:
- Article
7
Resource- and energy-saving methods of joint use of by-products and intermediates in alcohol production.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 373, doi. 10.24263/2304-974X-2022-11-3-4
- By:
- Publication type:
- Article
8
Effect of natural ingredients on the structuralmechanical and physicochemical properties of ice cream mixes.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 3, p. 358, doi. 10.24263/2304-974X-2022-11-3-3
- By:
- Publication type:
- Article