5 ТОМ Show filter × Заголовок Apply 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 1 2 3 Next Items 1-15 of 36
