| DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR | - N. Stankova
- T. Gogova
- L. Paramonenko
| eng |
| MODERN TECHNOLOGY OF PRODUCTION AND STRATEGY OF PROMOTION OF NEW CEREAL PRODUCTS ON UKRAINIAN CONSUMER MARKET | - M. Mardar
- А. Yegorova
- I. Ustenko
- M. Stateva
- T. Cherevaty
| ukr |
| THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS | - T. Brykova
- O. Samohvalova
- N. Grevtseva
- K. Kasabova
- A. Grygorenko
| eng |
| CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD | - A. Dubinina
- H. Selyutina
- T. Letuta
- O. Hapontseva
- T. Frolova
| eng |
| PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD | - A. Pivovarov
- S. Mykolenko
- Y. Hez’
- S. Shcherbakov
| eng |
| DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLT-AMMETRY | | eng |
| THE RATE OF THE TEMPERATURE DROP IN SWEET PEPPERS AT THE TECHNICAL STAGE OF RIPENESS DURING THEIR COOLING | - V. Koltunov
- K. Kalaida
- A. Zabolotna
- T. Volkova
| eng |
| STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING | - V. Derevenko
- G. Kasyanov
- L. Pylypenko
| ukr |
| QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS | - O. Fursik
- I. Strashynskiy
- V. Pasichny
- О. Kochubei-Lytvynenko
| eng |
| OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA | - A. Kapustian
- N. Cherno
- О. Nikulina
| eng |
| MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE” | - V. Pasichnyi
- Ye. Kotliar
- M. Polumbryk
- M. Polumbryk
- V. Litvyak
| eng |
| DETERMINING TARTRATE IONS IN THE SAMPLES OF MINERAL TABLE WATERS BY THE DECAY OF MOLECULAR LUMINESCENCE OF RUTIN IN COMPLEX WITH YTTRIUM (III) | - E. Malinka
- S. Beltyukova
- V. Boychenko
| eng |
| ELECTROPHORETIC SYSTEMS FOR PREPARATIVE FRACTIONATION OF PROTEIN PRECURSORS OF BIOACTIVE PEPTIDES FROM COW’S MILK | - V. Yukalo
- L. Storozh
- K. Datsyshyn
- O. Krupa
| eng |
| SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION | - T. Mudrak
- A. Kuts
- S. Kovalchuk
- R. Kyrylenko
- N. Bondar
| eng |
| TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE | - L. Krupytska
- L. Kaprelyants
- L. Trufkati
- T. Velichko
- V. Kirilov
| eng |
