alzhaxina-n 1

1. DETERMINATION OF 3-MCPD AND GLYCIDYL ESTERS IN VEGETABLE OILS
2. Economic aspects of obtaining a functional creamy vegetable spread with a balanced fatty acid composition
3. STUDY OF THE FATTY ACID COMPOSITION OF LINSEED OIL FOR THE PRODUCTION OF FAT COMPOSITIONS
4. Multifactorial Analysis for the Development of Gluten-Free Sea Buckthorn Snacks
5. Economic aspects of hydrodynamic extraction in the production of extracts from sprouted grain of cereals
6. The economic essence of electro-pulse extraction technology in the production of extracts from sprouted grains of cereal crops
7. Use of non-conventional raw materials in the production of gluten-free pasta – a review
8. Optimisation of Extrusion Process Parameters for Producing Combined Breakfast Cereals Using Pumpkin Flour
9. Extraction of safflower seed oil using various solvents and its physicochemical properties for use in functional and dietary food applications
10. INVESTIGATION OF QUALITATIVE INDICATORS OF A FUNCTIONAL CREAMY VEGETABLE SPREAD DURING STORAGE
1