| USING SUNFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS | - T. Zhelieva
- N. Kamsulinа
- O. Pavlova
| eng |
| THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT | - L. Gordiienko
- V. Tolstykh
- K Avetisian
| eng |
| QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTION | - O. Petrova
- T. Kachanova
- T. Manushkina
- R. Trybrat
- I. Smirnova
| eng |
| MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY | - V. Dunaevskyi
- Y. Venher
- A. Liptyha
- V. Kotovskyi
- V. Timofeyev
- S. Nazarchuk
| eng |
| THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE | - I. Kuznietsova
- I. Khomychak
- J. Petrova
- Yu Haibin
- M. Yarmolyuk
- S. Tkachenko
| eng |
| EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY | - O. Malynka
- Y. Malynka
- O. Antipina
- L. Gural
- G. Stepanova
- A. Kryganovska
| eng |
| REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE | - S. Kurta
- O. Khatsevich
- I. Solonytska
- N. Povarova
| eng |
| RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS | - G. M. Stankevich
- A. Kats
- V. Shpak
| eng |
| IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES | - A. Khodakov
- O. Tkachenko
- G. Sarkisyan
- O. Radionova
- T. Suhachenko
| eng |
| IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS | - O. Shapovalenko
- O. Pavliuchenko
- Y. Furmanova
- L. Sharan
- O. Kuzmin
| eng |
| BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS | - S. Mykolenko
- D. Zhygunov
- T. Rudenko
| eng |
| IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY | | eng |
| CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS | - Afsaneh Moeini
- Masoud Shafafi Masoud Shafafi Zenoozian
- Hojjat Karazhiyan
- Amir Hossein Elhami Rad
- Ahmad Pedram Nia
| eng |
| EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE | - Sepideh Sohrabpour
- Mozhgan Yadegari
- Reza Esmaeilzade Kenari
| eng |
| THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES | - O. S. Dulka
- V. L. Prybylskiy
- A. M. Кuts
- S. I. Oliinyk
- Nguyen Phuong Dong
- O. P. Vitriak
| eng |
| BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS | - Vasfiye-Hazal Ozyurt
- Semih Otles
| eng |
