akzhanov-n 1

1. REVEALING THE FEATURES OF THE COMPOSITION OF THE WALNUT SHELL FROM THE POINT OF VIEW OF THE POSSIBILITY OF ITS USE IN THE FOODINDUSTRY
2. FEATURES OF BIOLOGICALLY ACTIVE SUBSTANCES OF WALNUT SHELL
3. INVESTIGATION OF FACTORS INFLUENCING THE PROCESS OF EXTRACTING ANTIOXIDANT SUBSTANCES FROM WALNUT SHELLS
4. Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour
5. REVEALING THE INFLUENCE OF TECHNOLOGICAL PARAMETERS ON THE PROCESS OF EXTRACTION FROM WALNUT SHELL
6. The potential of non-traditional walnut shells waste for the production of antioxidant reach extracts intended for the food industry
7. Extraction of safflower seed oil using various solvents and its physicochemical properties for use in functional and dietary food applications
1