Research Institute Of Food Technologies 1

1. Comparative Antibacterial Activity of Cabbage Varieties Against Thermophilic Bacillus spp. Isolated from Wheat Grains
2. Devising Technology Of The Accelerated Method For Making Yeast-Freebakery Products From Wheat Flour
3. Highly Efficient Technology for Making Bread Using an Ion-ozone Mixture
4. Innovative Methods for Reducing Sodium in Cupcakes With Mechanical Leavening and Ozonized Water
5. Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder
6. Devising The Formulation And Technology For Baking Buns From Flour Of Composite Mixtures And Sugar Beet
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