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Functional properties and sensory acceptability of shelf stable condiment from blends of fermented locust bean seeds, ginger and onion.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 278, doi. 10.24263/2310-1008-2020-8-2-11
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- Article
Hydrothermal treatment in organic wheat starch: thermal, structural and pasting properties.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 195, doi. 10.24263/2310-1008-2020-8-2-3
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- Article
Chemical resistance of sunflower oil enriched with cumin oil.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 269, doi. 10.24263/2310-1008-2020-8-2-10
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- Article
Regulation of pectin properties by combination of raw materials.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 260, doi. 10.24263/2310-1008-2020-8-2-9
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- Article
Effect of frozen storage, light, and heating temperature on the stability of anthocyanins of natural color extracted from pomegranate peel (Punica granatum L.).
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 251, doi. 10.24263/2310-1008-2020-8-2-8
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- Article
Thermophysical characteristics of frozen semifinished products for restaurant technology.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 231, doi. 10.24263/2310-1008-2020-8-2-6
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- Article
Effect of germinated lentil seeds eddition on the nutritional value of the beverage.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 241, doi. 10.24263/2310-1008-2020-8-2-7
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- Publication type:
- Article
Assessing the quality of fried bean cake made from blend of cowpea and walnut flours.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 219, doi. 10.24263/2310-1008-2020-8-2-5
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- Publication type:
- Article
Influence of plant raw materials on the alcohol infusions quality.
- Published in:
- Ukrainian Journal of Food Science, 2020, v. 8, n. 2, p. 207, doi. 10.24263/2310-1008-2020-8-2-4
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- Publication type:
- Article