обложка
Volume 11 · № 2
Published
Published: 14.06.2023
18
Articles
2
Rubrics
178
Quantity of pages
Research Article 15 Articles
Functional instant beverages
Effects of hydrolysis degree on the functional properties of hydrolysates from sour cherry kernel protein concentrate
Ali Cingöz , Metin Yildirim Published from 197 to 205 Downloads: 3152
Effects of triticale flour on the quality of honey cookies
Roman Kandrokov Published from 215 to 222 Downloads: 3200
Using casein and gluten protein fractions to obtain functional ingredients
Denis Prikhodko , Alla Krasnoshtanova Published from 223 to 231 Downloads: 3167
Effect of cocoa husk Criollo tea on hypercholesterolemia in animal model
Use of animal origin protein concentrates in bread baking
Effect of dihydroquercetin on the toxic properties of nickel nanoparticles
Artemisia jacutica Drob. essential oil as a source of chamazulene: primary introduction and component analysis
Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour
Factors affecting consumer preference for healthy diet and functional foods
Slavica Grujić , Mirjana Grujčić Published from 259 to 271 Downloads: 3128
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads
Hyptis suaveolens L. leaf extracts in traditional health care systems
Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products
Quality index method to evaluate the quality of Jinga shrimp (Metapenaeus affinis L.) preserved in ice water
Microbiological safety criteria for products from unconventional raw materials: raw bear fat
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