Ads
    Related paper
  1. Fortified Confectionery Creams on Vegetable Oils with a Modified Carbohydrate Profile
  2. Performance evaluation of chemically modified vegetable oils towards development of biodegradable greener lubricant base stock
  3. WAYS OF IMPROVING THE NUTRITIONAL VALUE OF PROTEIN CREAMS FOR FLOUR CONFECTIONERY DECORATING
  4. USING VEGETABLE RAW MATERIALS IN CONFECTIONERY TECHNOLOGIES IN RESTAURANT'S CONDITIONS
  5. Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze
  6. RECIPE DEVELOPMENT AND MEDICAL AND BIOLOGICAL EVALUATION OF BAKERY PRODUCTS FORTIFIED WITH NON-TRADITIONAL VEGETABLE RAW MATERIALS
  7. VEGETABLE OILS FOR HIGH VOLTAGE INSULATION BY
  8. Synthesis and Analysis of Biodiesel from Vegetable Oils
  9. Biodiesel Production from Vegetable Oils: An Optimization Process
  10. Verification of Some Vegetable Oils as Cutting Fluid for Aluminium