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- Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products
Authors: E. N. Pirogova E. V. Topnikova E. S. Danilova
- Impact of different drying treatments on the biochemical and antioxidant activity properties of Egyptian red beetroot
Authors: E. A. Shehatta S. H. Abo-Raya A. A. Baioumy
- Study of the possibility of producing brine-ripened cheeses from frozen sheep’s milk
Authors: V. A. Mordvinova G. M. Sviridenko I. L. Ostroukhova D. V. Ostroukhov
- Chemical and microbiological assessment of house-filtered water produced by household water filtration systems
Authors: A. S. Ammar M. G. El-Ziney A. I. Al-Turki
- Prediction of enzyme action for extraction of antimicrobial substances from Sus scrofa and Bos taurus
Authors: E. K. Polishchuk E. A. Kotenkova
- Production and biochemical characterization of freeze-dried blueberry juice from enzymatically processed berries
Authors: E. A. Alekseenko N. Yu. Karimova G. V. Semenov I. S. Krasnova O. E. Bakumenko
- Use of turbidimetry for determination of heat treatment intensity applied at pasteurization of milk
Authors: D. S. Myagkonosov E. V. Topnikova D. V. Abramov O. G. Kashnikova
- Increasing the content of fiber and minerals in gnocchi with added dragon fruit peels as sub stitution of ingredient for improvement of food product quality and human health
Authors: L. Rahmah Arif N. M. Ansori Novi I. P. Sari
- Feeding ration of yaks of the Kyrgyz population and its influence on the biochemical composition of milk
Authors: A. N. Saalieva A. M. Usubalieva M. M. Musulmanova
- High nutritional value instant flakes produced from various cereal grains
Authors: W. K. Galal R. S. Abd El-Salam A. M. Marie