| OPTIMISATION OF TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGHLY CONCENTRATED WORT FROM GRAIN RAW MATERIALS FOR BIOETHANOL PRODUCTION | - S. Kovalchuk
- Yu. Dolomakin
| eng |
| USING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS | - V. Cheliabiieva
- N. Buialska
- N. Denysova
| eng |
| EFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD | - L. Mykhonik
- І. Hetman
- О. Naumenko
| eng |
| TOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY | - V. Nykyforov
- O. Novokhatko
- S. Digtiar
- O. Sakun
- A. Tikhonova
| eng |
| MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS | - A. Foshchan
- V. Yevlash
- V. Potapov
| eng |
| INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES | - Zhivka Goranova
- Zdravko Manev
| eng |
| BIOCHEMICAL COMPOSITION OF MILLET GRAIN AND ITS CHANGES DURING STORAGE | - О. Gorlachova
- S. Gorbachova
- L. Kobyzeva
- О. Suprun
- N. Ilchenko
- T. Sheliakina
| eng |
| INDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS | - D. Palamarchuk
- M. Kozachenko
- S. Sviatchenko
| eng |
| INVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE | - V. Kolesnyk
- N. Penkina
- V. Polupan
- S. Sorokina
- D. Odarchenko
- A. Penkin
| eng |
| FATTY ACIDS OF MILK AND THE INTENSITY OF S. AUREUS SECRETION IN COWS WITH SUBCLINICAL MASTITIS IN THE STEPPE OF UKRAINE | - V. Danchuk
- S. Midyk
- O. Danchuk
- А. Levchenko
- V. Korniyenko
- V. Ushkalov
- M. Bogach
| eng |
| DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS | - M. Mardar
- I. Solonytska
- S. Pambuk
| eng |
