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1. The Study And Scientifical Substantiation Of Critical Control Points In The Life Cycle Of Immunostimulating Products Such As Pastila And Marmalade
2. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
3. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows
4. IDENTIFICATION OF THE INFLUENCE OF TECHNOLOGICAL FACTORS ON THE GROWTH AND DEVELOPMENT OF LACTIC ACID MICROORGANISMS IN PASTILLE MARMALADE PRODUCTS ENRICHED WITH LACTIC ACID STARTERS
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