Ads
    Related paper
  1. USE OF HERBAL RAW MATERIAL FOR SUGAR CONFECTIONERY PRODUCTION
  2. Sugar Substitutes and Sweeteners in Confectionery Technology
  3. SYRUPS IN SUGAR CONFECTIONERY PRODUCTS OF HIGH NUTRITIONAL VALUE
  4. DEVELOPMENT OF SUGAR CONFECTIONERY USING EXTRACTS OF MANCHURIAN WALNUT PERICARP
  5. Average Integral Assessment of Water Binding Capacity in Sugar-Containing Confectionery Products
  6. EVOLUTION OF SUGAR BEET AND SUGAR PRODUCTION IN ROMANIA AFTER ITS ACCESSION INTO THE E.U
  7. Improvement of Technological Indicators of Semi-Finished Products of Sugar Production from Bacterially Infected Sugar Beet
  8. THE USE OF SECONDARY RESOURCES OF FRUIT RAW MATERIAL IN TECHNOLOGY OF CONFECTIONERY AND BAKERY PRODUCTS
  9. FORMATION OF THE RANGE OF SUGAR CONFECTIONERY IN RESTAURANTS IN RESTAURANTS
  10. FUNCTIONAL CONFECTIONERY PRODUCTS: DEVELOPMENT OF PRODUCTION PROCESS