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  1. 1
    Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value

    Recipes development and quality evaluation of food concentrate “buckwheat porridge” with higher nutritional and biological value by Skripko O., Statsenko E., Pokotilo O.

    Published 2018-03-01
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  2. 2
    SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS

    SUBSTANTIATION OF TECHNOLOGY AND QUALITY EVALUATION OF SOYA-MUSHROOM FUNCTIONAL FOODS by Skripko O.V., Litvinenko O.V., Pokotilo O.V.

    Published 2016-09-01
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  3. 3
    DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS

    DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS by Skripko O.V., Kubankova G.V., Pokotilo O.V., Isaycheva N.Y.

    Published 2015-06-01
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