15 results on '"Sukmanov, Valerii"'
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2. Effect of ultrafine grinding technology combined with high-pressure, microwave and high-temperature cooking technology on the physicochemical properties of bean dregs
3. Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits
4. High pressure applications in low salt gel meat technologies. A review
5. Effects of different physical technology on compositions and characteristics of bean dregs
6. Effects of soy protein isolate on gel properties and water holding capacity of low-salt pork myofibrillar protein under high pressure processing
7. Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment
8. Improving the quality of soybean by-products by physical methods during its use in bakery technology. Review
9. Effect of ultrafine grinding and high pressure technology on functional properties of soybean by-products
10. Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure
11. Effect of ultrafine grinding on functional properties of soybean by-product
12. Effect of high pressure processing on meat and meat products. A review
13. Cooked Sausages Properties Produced Using High Pressure
14. Effect of high pressure and soy protein isolate combinations on the water holding capacity and texture of pork meat batters
15. Study of aroma formation from lipids of the fruit raw material
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