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1. Comparative study of the composition and biological activity of polyphenols of currants, raspberries and strawberries
2. JUSTIFICATION OF THE SELECTION OF CEREAL CROPS FOR THE PRODUCTION OF NEW CEREAL BEVERAGES
3. -INFLUENCE OF ORGANIC FERTILIZER DERIVED FROM POULTRY MANURE ON YIELD COMPONENTS AND SEED TECHNOLOGICAL QUALITIES OF SPRING WHEAT
4. Comprehensive study on the physicochemical and biological properties of cucurbit crop powders for use in flour confectionery products
5. Determining The Optimal Parameters Of Ultra-Highfrequency Treatment Of Chickpeas For The Production Of Gluten-Free Flour
6. DEVELOPMENT OF THE RECIPE COMPOSITION OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON CHICKPEA FLOUR
7. Application of biodegradable packaging materials based on natural polysaccharides for food products
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