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  1. 81
    Trends in Sales and Industry Perspectives of Package Sizes of Carbonates and Confectionery Products
    by Chloe Jensen, Kirsten Fang, Amanda Grech, Anna Rangan
    Published 2021-05-01
    Subjects: “...confectionery...”
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    Article
  2. 82
    Amaranth bran powder is a promising raw material for the confectionery industry
    by Khasanova Svetlana, Skobelskaya Zinaida
    Published 2021-01-01
    “... - amaranth bran powder is recommended for use in the production of sugar and flour confectionery products...”
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    Article
  3. 83
    Production of Japanese Confectionery：Kankohakuby Low-Temperature Dryer and its Quality Analysis.
    by Chia-Chun Chen, 陳佳君
    Published 2014
    “... in Japanese-Style Confectionery. The candy is conspicuous with crisp sugar cover and soft inner which creates...”
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  4. 84
    The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production
    “... be adapted to the technological process and equipment installed at existing confectionery enterprises...”
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    Article
  5. 85
    Development of aerated confectionery products of high nutritional value using triticale flour
    “... confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were...”
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    Article
  6. 86
    Development of a strategy for the development of small business in the confectionery sector and assessment of the effectiveness of it
    “... confectionery companies and the justification of the need to adjust the implemented development strategy...”
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    Article
  7. 87
    Examination of marketing mix performance in relation to sustainable development of the Poland's confectionery industry.
    “... marketing mix elements from the perspective of the Poland's confectionery industry's sustainable development...”
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    Article
  8. 88
    RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE "MAGNETOFOOD" ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS
    “... of whipped confectionery in the technologies of curd dessert and white-pink marshmallow (organoleptic...”
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    Article
  9. 89
    Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion
    Subjects: “...confectionery...”
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    Article
  10. 90
    Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing
    Subjects: “...bakery confectionery products...”
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    Article
  11. 91
    THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
    Subjects: “...flour confectionery...”
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    Article
  12. 92
    Determination of Peroxide Value of Oils Used in the Confectioneries of Damghan, Iran in Spring 2015
    Published 2016-03-01
    Subjects: “...confectioneries...”
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    Article
  13. 93
    Frequency distributions of Escherichia coli in the confectionery products offered in retail market in Isfahan
    “...   frequency distribution in different types of confectionery products in Isfahan market...”
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    Article
  14. 94
    TiO2 (Nano)Particles Extracted from Sugar-Coated Confectionery
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    Article
  15. 95
    COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS
    “... and the expediency of its use in the manufacture of confectionery products. The calculation of the complex index...”
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    Article
  16. 96
    Compliance of information on the content of vitamins when labeling confectionery products with their actual content
    Subjects: “...flour confectionery products...”
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    Article
  17. 97
    FORMATION OF QUALITY OF CONFECTIONERY PRODUCTS MADE OF WHEAT FLOUR OF DIFFERENT VARIETY AND STRAIN
    “...The article is devoted to the study of culinary evaluation of confectionery products made of flour...”
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    Article
  18. 98
    Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
    Subjects: “...confectionery...”
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    Article
  19. 99
    Estimation of the Uncertainties Related to the Measurement of the Size and Quantities of Individual Silver Nanoparticles in Confectionery
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    Article
  20. 100
    Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
    Subjects: “...confectionery...”
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    Article
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