| OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES | - L. Protsenko
- N. Koshitska
- S. Ryzhuk
- O. Svirchevska
- A. Bober
- S. Gunko
- I. Bober
| eng |
| THE ROLE OF MICROBIOTA AND THE TECHNOLOGICAL BASIS OF MICROBIOLOGICAL SAFETY OF FOOD PRODUCTS AND ANIMAL FEEDS | - B. Iegorov
- A. Iegorova
- A. Makarynska
- M. Kashkano
- F. Marchenkov
| eng |
| DEVELOPMENT OF HIGH-PROTEIN FUNCTIONAL YOGURT TECHNOLOGY AND ITS QUALITY AND SAFETY EVALUATION | - A. Trubnikova
- O. Chabanova
- S. Bondar
- D. Skrypnichenko
- E. Kotlyar
| eng |
| RESEARCH ON THE SENSORY AND ANTIOXIDANT PROPERTIES OF FUNCTIONAL PASTES BASED ON SHIITAKE MUSHROOMS | - O. Kuzmin
- O. Velikanov
- O. Melnyk
- V. Kiiko
- K. Bakhlukova
- A. Kuzmin
| eng |
| LUMINESCENT SPECTROSCOPY AND CHROMATOGRAPHY OF MILK THISTLE OIL OF DIFFERENT STORAGE PERIODS | - S. Myagkota
- R. Shevchuk
- O. Sukach
- O. Mazurak
- I. Solovodzinska
- O. Kushnir
- T. Kokhana
- N. Gloskovska
- A. Pushak
- J. Len
- O. Golubets
| eng |
| BIOCHEMICAL CHANGES IN SOYBEAN PLANTS AND SEEDS CAUSED BY VIRAL INFECTION | - O. Molodchenkova
- L. Mishchenko
- A. Dunich
- P. Tykhonov
- V. Sichkar
- H. Lavrova
- S. Koblai
- Y. Fanin
- I. Mishchenko
- A. Dashchenko
| eng |
| STUDY OF WATER ABSORPTION CAPACITY AND DEHULLING OF CHICKPEA SEEDS | - S. Sots
- I. Kustov
- I. Butsenko
| eng |
| THE INFLUENCE OF LOW-TEMPERATURE LONG-TIME PRO-CESSING ON STRUCTURAL, MECHANICAL AND ORGANOLEPTIC CHARACTERISTICS OF PORK PRODUCTS | - O. Synytsia
- H. Shlapak
- N. Kushnirenko
| eng |
| IMPROVING THE CONSUMER PROPERTIES OF CUPCAKES ENRICHED WITH A FOOD ADDITIVE OF COMBINED COMPOSITION | - I. Tsykhanovska
- V. Yevlash
- I. Gazzavi-Rogozina
- Т. Lazarieva
- L. Tovma
| eng |
| ORGANIC GASTRONOMY IN HOSPITALITY AND TOURISM: A CATALYST FOR SUSTAINABLE DEVELOPMENT AND EUROPEAN INTEGRATION | | eng |
