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  2. Technology of obtaining iron complex based on polysaccharides from Аgaricus bisporus
  3. Studying the possibility of using butter produced by the method of converting high fat cream in the production of puff products
  4. DEVELOPMENT OF TECHNOLOGY OF CREAM FOR RESTAURANTS
  5. IMPROVEMENT OF ICE CREAM PRODUCTION TECHNOLOGY DUE TO THE USE OF DRAGLE FORMER
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  8. Preparation and use of the whey protein microparticulate in the sour cream production technology
  9. A COMPARATIVE STUDY OF THE EFFICACY OF NANOCRYSTALLINE SILVER WITH COLLAGEN BASE CREAM AND 1% SILVER SULFADIAZINE (SSD) CREAM ON THE HEALING OF BURN WOUND
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