Ads
-
Related paper
- Investigation of the effect of pectins of fruit and vegetable powders on the technological properties of confectionery glaze
- Study of functional and technological properties of plant powders for use in confectionery industry
- Organoleptic, rheological and crystallization properties of confectionery glaze with beet powder
- Chemical Nutritional and Sensory Properties of Wheat Flour Balady Bread Fortified by the Mixture of Wheat Germ and Doum Fruit Powders
- Micro Investigation into Positron Annihilation, Tribological and Mechanical Properties of Compacted Zn, ZnO2 and Zn-ZSM-5 Nano Powders
- Technological aspects and requirements to raw materials for increasing the nutritional value of glaze
- Technological gaps in major vegetable crops and suggestions to sustain the vegetable production
- USING VEGETABLE RAW MATERIALS IN CONFECTIONERY TECHNOLOGIES IN RESTAURANT'S CONDITIONS
- Catalytic Effect of Tungsten on Anaerobic Digestion Process for Biogas Production from Fruit and Vegetable Wastes
- The study of the antioxidant properties of phytomedicines containing pectins