DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

by N. Dzyuba, O. Bunyak
Published 2019-11-01

OPTIMIZATION OF THE COMPOSITION OF MUFIINS ON THE BASIS OF ESSENTAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"

by Alfiia Antonova, N. Dzyuba
Published 2017-05-01

OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"

by A. Antonova, N. Dzyuba
Published 2017-06-01

The prophylactic granola development with increased iodine content

by I. Kalugina, N. Dzyuba, I. Yakymenko
Published 2019-04-01

COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS

by I. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba
Published 2019-12-01

EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS

by I. Bilenka, Ya. Golinskaya, N. Dzyuba, H. Martirosian
Published 2018-04-01