Perspectives of Bacillus Coagulans MTCC 5856 in the Production of Fermented Dairy Products Posted on 05/10/202105/10/2021 by biotech_itmo_admin
Ultrasound-Assisted Fabrication of Gluten-Free Dough for Automatic Producing Dumplings Posted on 05/10/202105/10/2021 by biotech_itmo_admin
Trustable Environmental Monitoring by Means of Sensors Networks on Swarming Autonomous Marine Vessels and Distributed Ledger Technology Posted on 05/10/202105/10/2021 by biotech_itmo_admin
Advantages of Electric Resistance Method for Baking Bread and Flour Confectionery Products of Functional Purpose Posted on 05/10/202105/10/2021 by biotech_itmo_admin
Non-Fat Yogurt Fortified with Whey Protein Isolate: Physicochemical, Rheological, and Microstructural Properties Posted on 05/10/202115/03/2023 by biotech_itmo_admin
Role of Camel Husbandry in Food Security of the Republic of Kazakhstan Posted on 05/10/202105/10/2021 by biotech_itmo_admin
Nanoliposomes and Nanoemulsions Based on Chia Seed Lipids: Preparation and Characterization Posted on 05/10/202105/10/2021 by biotech_itmo_admin
The Effect of Yeast Growth Stages on the Absorption of Polyphenols Posted on 05/10/202115/03/2023 by biotech_itmo_admin
Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production Posted on 05/10/202105/10/2021 by biotech_itmo_admin
The Usage of a Binder System for Frozen Berries in the Manufacture of Confectionery Posted on 05/10/202105/10/2021 by biotech_itmo_admin