Department Of Food Technology Almaty Technological University 1

1. JUSTIFICATION OF SAFE SHELF LIFE OF WHOLE WHEAT FLOUR OF VARIOUS SIZES, DEPENDING ON THE PROCESSING METHOD
2. DEVISING A PRODUCTION TECHNOLOGY AND ASSESSING THE QUALITY OF GLUTEN-FREE ENERGY BARS WITH A GELLED LAYER
3. EVALUATION OF SAUSAGE PRODUCTS WITH COLLAGEN HYDROLYSATE AND CRANBERRY FOR ELDERLY
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