5 ТОМ Show filter × Заголовок Apply Development of a scoring scale for assessing the quality of curd cheese with soy-mushroom component Development of flour confectionery based on gluten-free flour raw materials On the issue of technology of functional curd products Modern trends in the development of confectionery products with a gelatinous consistency Evaluation of the quality of a functional cheese product Development of a recipe composition of functional snacks from plant raw materials The effect of powder from marigold inflorescences (Tagetes) on the physico-chemical properties of bakery products Research of consumer preferences and assessment of the shelf life of apples during storage under various temperature conditions Development of quality and safety criteria in the production of a functional food product Justification of the use of plant components in the production of dairy drinks Characteristics of wild plant raw materials as a component of the formulation of sugar products Features of modeling multicomponent recipes Composition of lipids and fatty acids of Urbech paste based on flax seeds Functional and dietary food products with blueberries Development of innovative technology of confectionery products with fruit additives Previous 1 2 3 Next Items 16-30 of 36
