АГРОПРОМЫШЛЕННЫЙ КОМПЛЕКС: ПРОБЛЕМЫ И ПЕРСПЕКТИВЫ РАЗВИТИЯ Материалы международной научно-практической конференции (г. Благовещенск, 18–19 апреля 2024 г.)

АГРОПРОМЫШЛЕННЫЙ КОМПЛЕКС: ПРОБЛЕМЫ И ПЕРСПЕКТИВЫ РАЗВИТИЯ Материалы международной научно-практической конференции (г. Благовещенск, 18–19 апреля 2024 г.)

Obtaining a soft drink based on birch juice and rhubarb

The benefits of pea protein isolate when used in healthy nutrition technologies

Chokeberry is a promising ingredient for designing food products with increased antioxidant value

Analysis of the chemical composition of flour for the preparation of functional foods

Research on the quality of milk and yoghurts of the Blagoveshchensk retail chain

The use of amaranth flour in the production of confectionery products

Investigation of quality and safety indicators for the use of feed additives based on soybean raw materials

The use of the food additive "Betulin" in the technology of fish preserves

Modern technologies for the use of bee pollen in the food industry

Improvement of the production technology of the extruded two-component mixture

Modeling and forecasting the efficiency of bakery products production using textured flour

Prospects for the use of biologically active substances obtained from secondary resources of the logging industry

Integrated use of resources in the production technology of multi-grain bread with rye cream

The use of potatoes with colored pulp in the production of public catering products

Economic justification for the production of layered yoghurts with the addition of honeysuckle and bird cherry jam

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