Application of the principles of international standards to ensure quality and safety...

by Saniya Ibraimova, Raushangul Uazhanova, Ayana Serikbaeva, Maryna Mardar
Published 2021-07-01

RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR

by D. Zhygunov, O. Voloshenko, N. Khorenzhy, D. Marchenkov, A. Batashchuk
Published 2020-02-01

Half-Baked Logo Microworlds as Boundary Objects in Integrated Design

by Chronis KYNIGOS
Published 2007-10-01

TECHNOLOGICAL FEATURES OF THE USE OF WILD-GROWING RAW MATERIALS IN THE PRODUCTION OF SOUR-MILK BEVERAGES

by Lupinskaya S.
Published 2014-09-01

SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR

by D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova, D. Marchenkov
Published 2020-09-01

Selecting Cooking Methods to Decrease Persistent Organic Pollutant Concentrations in Food of Animal Origin Using a Consensus Decision-Making Model

by Xiao Tan, Zaiwu Gong, Minji Huang, Zhou-Jing Wang
Published 2017-02-01

The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

by Grazina Juodeikiene, Lina Jakubauskiene
Published 2005-01-01

Cluster analysis of indicators of the enterprise sustainable development

by Ірина Ігорівна Смачило
Published 2013-03-01

Approaches in cereal breeding

by Knežević Desimir, Laze Artiona, Paunović Aleksandar, Đurović Vesna, Đukić Nevena, Valjarević Danijela, Kondić Danijela, Mićanović Danica, Živić Jelica, Zečević Veselinka
Published 2020-01-01

Korean diet: Characteristics and historical background

by Soon Hee Kim, Myung Sunny Kim, Myoung Sook Lee, Yong Soon Park, Hae Jeong Lee, Soon-ah Kang, Hyun Sook Lee, Kyung-Eun Lee, Hye Jeong Yang, Min Jung Kim, Young-Eun Lee, Dae Young Kwon
Published 2016-03-01