The study on the process of dehydrating legumes during high-temperature micronization with infrared rays von Sesikashvili, Otari, Mardaleishvili, Nodari, Gamkrelidze, Elene, Tsagareishvili, Shalva

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The biochemical changes in legumes during high-temperature micronization von Sesikashvili, Otari, Gamkrelidze, Elene, Mardaleishvili, Nodari, Dadunashvili, Gia, Tsagareishvili, Shalva, Pkhakadze, George

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Influence of freezing regimes on the quality, physico-chemical and functional-technological characteristics of quail meat and semi-finished products from it von Tsagareishvili, Davit, Tavdidishvili, Dodo, Sesikashvili, Otari, Gamkrelidze, Elene

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Improvement in the nutritional value of legumes through inactivation of alkaloids von Sesikashvili, Otari, Zverev, Sergey, Gamkrelidze, Elene, Mardaleishvili, Nodari, Tsagareishvili, Shalva

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Composite grain products based on traditional groats with the addition of lentil grits von Zverev, Sergey, Sesikashvili, Otari, Mardaleishvili, Nodari, Gamkrelidze, Elene, Politukha, Olga

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Thermoinactivation of urease in lentils in case of infrared radiation von Sesikashvili, Otari, Zverev, Sergey, Gamkrelidze, Elene, Mardaleishvili, Nodari, Tsagareishvili, Shalva

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Modelling of moisture loss from legumes in case of infrared radiation von Sesikashvili, Otari, Zverev, Sergey, Mardaleishvili, Nodari, Gamkrelidze, Elene, Tsagareishvili, Shalva

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