A flour composite mixture for gluten-free confectionery von Khutsidze, Tsira, Pruidze, Eliza, Silagadze, Maria, Dzneladze, Eliso, Pkhakadze, George, Berulava, Irma

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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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Fermented drink based on secondary raw milk materials von Berulava, Irma, Silagadze, Maria, Kovbasa, Volodymyr, Pkhakadze, George, Khetsuriani, Gulnara, Rukhadze, Marita

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METHOD FOR LACTIC ACID BEVERAGE PRODUCTION von Pkhakadze, George

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METHOD OF PROPHYLACTIC SOUR CREAM PREPARATION von Pkhakadze, George, Leskauskaite, Daiva, Silagadze, Maria, Burjaliani, Nato

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PROPHYLACTIC CHEESE PRODUCT FOR ANTIANEMIC DIET von Gvinepadze, Andria, Pkhakadze, George, Khetsuriani, Gulnara, Silagadze, Maria, Burjaliani, Nato, Khvadagiani, Khatia

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Method for Dried Fruits Production von PKHAKADZE, GEORGE, PKHAKADZE, IMEDO, PKHAKADZE, VAKHTANG

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