Determination of technological parameters of obtaining stevia extract von Belemets, Tatiana, Kuzmyk, Uliana, Gryshchenko, Roman, Osmak, Tetiana

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PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR von Belemets, Tatiana, Radzievskaya, Irina, Yushchenko, Nataliia, Kuzmyk, Uliana

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Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils von Belemets, Tatiana, Radzievskaya, Irina, Tochkova, Oksana, Yushchenko, Nataliia, Kuzmyk, Uliana, Mykhalevych, Artur

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PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY von Yushchenko, Nataliia, Kuzmyk, Uliana, Kochubei-Lytvynenko, Oksana Kochubei-Lytvynenko, Yatsenko, Olha, Belemets, Tatiana

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MATHEMATICAL DEVELOPMENT PROGRAM FOR CALCULATION OF FATTY ACID COMPOSITION BLEND OF VEGETABLE OILS von Belemets, Tatiana, Yushchenko, Natalia, Lobok, Alexei, Radzievskaya, Irina, Polonskaya, Tatiana

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