| EFFECT OF MACERATION REGIME ON PHENOLIC COMPOUND QUANTITY AND COLOR QUALITY OF MADRASA WINE SAMPLES | - H. Fataliyev
- A. Malikov
- Y. Lazgiyev
- E. Haydarov
- S. Agayeva
- K. Baloghlanova
- Sh. Fataliyeva
- N. Mammadova
| eng |
| THE IMPACT OF STILLAGE FILTRATE ON THE SYNTHESIS OF VOLATILE IMPURITIES OF ALCOHOL AND THE OPTIMIZATION OF THE RECTIFICATION PROCESS | | eng |
| SELECTION OF MICROORGANISM STRAINS TO PROTECT GRAIN PLANTS FROM FUNGI OF GENUS FUSARIUM | | eng |
| INFLUENCE OF THE GRANULATION PROCESS ON THE QUALITY OF THE PROBIOTIC FEED SUPPLEMENT | - B. Iegorov
- A. Мakarynska
- O. Kananykhina
- T. Turpurova
| eng |
| ROSPECTS FOR THE USE OF WILD BERRY PROCESSING PRODUCTS AS FUNCTIONAL FOOD INGREDIENTS | | eng |
| STUDY OF DOUGH FERMENTATION PROCESS WITH FLAX SEEDS | - Yu. Bondarenko
- G. Andronovych
- L. Kaprelyants
- O. Bilyk
- O. Naumenko
| eng |
| APPLICATION OF BACTERIAL SOURDOUGH AND ENZYMES IN THE PRODUCTION OF BREAD FROM A MIXTURE OF RYE AND WHEAT FLOUR | - A. Korzhenivska
- S. Danylenko
- S. Gunko
- G. Kozlovska
- А. Lukianets
| eng |
| PUMPKIN SEED PASTE WITH IMPROVED CONSUMER PROPERTIES | | eng |
