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  1. 1
    MICROORGANISMS IN CONFECTIONERY PRODUCTS
    Subjects: “...confectionery products...”
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    Article
  2. 2
    Trends in the development of confectionery technology
    “..., which are in our population is very popular. However, confectionery products is inherent drawback...”
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    Article
  3. 3
    Process Instrumentation in the Confectionery Industry
    by R G T Crisp
    Published 1991-09-01
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    Article
  4. 4
    CONFECTIONERY GOODS FOR HEALTHY DIET
    by Dorn G.A., Savenkova T.V., Sidorova O.S., Golub O.V.
    Published 2015-06-01
    Subjects: “...Specialized confectionery goods...”
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    Article
  5. 5
    Extrusion cooking of confectionery systems
    by Jones, Sylvia Anna
    Published 1994
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  6. 6
    Feasibility of the development of functional confectionery
    by Jung-Jung Su, 蘇嫆嫆
    Published 2010
    “.... The first chapter was to study the feasibility of developing functional confectionery products as health...”
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  7. 7
    Mechanical characterisation of confectionery wafers
    by Mohammed, Idris Kevin
    Published 2011
    “... in chocolate confectionery products. Compression and bending tests showed that the mechanical behaviour...”
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  8. 8
    Using Positive Experience of Activities of the Confectionery Companies in Foreign Countries to Increase the Competitiveness of Confectionery Enterprises in Ukraine
    by Loboda Maryna O.
    Published 2020-03-01
    Subjects: “...confectionery company...”
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    Article
  9. 9
    Determination of sources of sulfur dioxide in confectionery
    Subjects: “...sulfur dioxide, determination methods, raw materials, confectionery, sample preparation...”
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    Article
  10. 10
    PHYSICOCHEMICAL AND COLOR EVALUATION OF CONFECTIONERY MOUSSES
    “... on the physicochemical composition and color of confectionery mousses. For this approach, two different mousses...”
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    Article
  11. 11
    Sugar Substitutes and Sweeteners in Confectionery Technology
    by Reznichenko Irina Yu., Shcheglov Mikhail S.
    Published 2020-12-01
    “...Introduction. Targeted diabetic confectionery for people with carbohydrate metabolism impairment...”
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    Article
  12. 12
    STANDARD COST METHOD IN CONFECTIONERY PRODUCTION
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    Article
  13. 13
    MICROBIOLOGICAL ANALYSIS OF DIFFERENT CONFECTIONERY PRODUCTS
    “... of confectionery products as coconut balls. In confectionery products microbiological parameters: total count...”
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    Article
  14. 14
    Prebiotic Applications of Selected Confectionery Products
    by Beards, Emma
    Published 2010
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  15. 15
    Texture and rheological evaluation of aerated confectionery
    Subjects: “...aerated confectionery...”
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    Article
  16. 16
    Research on Perceived Risk Level of Food Safety for Confectionery Factory Employees-Case study of A Confectionery Factory
    by Yu-Tien Lee, 李玉田
    Published 2013
    “... level for food safety factors by performing questionnaire about employee of A confectionery factory. Two...”
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  17. 17
    DEVELOPMENT OF MIXING-WHIPPING-FORMING FACILITY FOR CONFECTIONERY
    “...Mixing-whipping-forming facility for flour confectionery was developed. The criteria – the specific...”
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    Article
  18. 18
    AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION
    Subjects: “...confectionery...”
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    Article
  19. 19
    Functional Confectionery Products: Development of Production Process
    by Pozdnyakova O., Egushova E., Tyshchenko E.
    Published 2018-09-01
    Subjects: “...confectionery...”
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    Article
  20. 20
    STUDY OF THE PROCESS OF CALIBRATION OF CONFECTIONERY SUNFLOWER SEEDS
    by I. Shevchenko, E. Aliiev
    Published 2018-12-01
    “... confectionery sunflower seeds with a vibrating sieve more effective by giving reasons for its rational...”
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    Article
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