Department Of Technology Of Bakery Products And Processing Industries 1

1. Enhancing food safety and quality through high-pressure processing and PEF technologies: Comparative analysis
2. Substantiation of optimal parameters of rapeseed cake extrusion process
3. Optimization of technological parameters for durum wheat pasta production with carrot powder and ion-ozonated water
4. Development of an Innovative Technology for the Production of Yeast-Free Bakery Products with Plant-Based Ingredients Through Mechanical Aeration Methods
5. DEVELOPMENT TECHNOLOGY OF FUNCTIONAL SOFT ICE CREAM USING BEET PECTIN CONCENTRATE AND PROBIOTIC
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