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14.679  Articles
1 of 1.469 pages  |  10  records  |  more records»
In the ornamental pisciculture is a especial emphasis on the exterior shape and color to the fishes, issues that are dependent directly to the structure of compound feeds in relation to the nutritional characteristics of the raw materials.Own re... see more

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, ... see more

Trichoderma harzianum is effective for controlling soil-borne pathogenic fungi and producing secondary metabolites. When applied in the field, the raw secondary metabolites are quickly decreased directly by sunlight. One strategy to avoid degradation is t... see more

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, ... see more

Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study... see more

Synthesis of glucopyranosyl acetic from sago flour as raw material for the synthetic polymers has been successfully carried out. The synthesis product is obtained through two reaction stages, namely the hydrolysis and esterification reactions. Sago flour ... see more

The object of research is biscuit dough using flour from sprouted legumes with varying proportions of replacement by reducing wheat flour. The effect of legume flour with a replacement rate of 5, 10, 15, 25% is studied. The importance of the research is d... see more

The paper analyzes modern methods for studying the staling process of flour confectionery products, namely, X-ray diffraction analysis, X-ray diffraction, and differential scanning colorimetry. Since the crystalline structure of finished flour confectione... see more

The object of research is biscuit dough using flour from sprouted legumes with varying proportions of replacement by reducing wheat flour. The effect of legume flour with a replacement rate of 5, 10, 15, 25% is studied. The importance of the research is d... see more

1 of 1.469 pages  |  10  records  |  more records»