Agroengineering and food technology

ANTIOXIDANT PROPERTIES OF PROTEIN COOKIES BASED ON WHEAT MALT EMULSION WITH THE ADDITION OF ADAPTOGENIC COMPONENTS

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Research article

Bragina K. V.

Kabak N. L.

DOI:

https://doi.org/10.23670/IRJ.2022.125.97

Issue: № 11 (125), 2022

Suggested:

21.10.2022

Accepted:

07.11.2022

Published:

17.11.2022

123

AUTOMATION OF AGRICULTURAL PRODUCTS REFINING PROCESSES ON THE EXAMPLE OF BREWING

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Research article

DOI:

https://doi.org/10.23670/IRJ.2022.122.112

Issue: № 8 (122), 2022

Suggested:

08.08.2022

Accepted:

10.08.2022

Published:

17.08.2022

617

Separate and Combined Effects of Oxygen Metabolism Regulators on Rye Germination

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Research article

Kabak N. L.

DOI:

https://doi.org/10.23670/IRJ.2022.125.1

Issue: № 11 (125), 2022

Suggested:

13.07.2022

Accepted:

27.10.2022

Published:

17.11.2022

117

AGE AND COMPETENCE SPECIFICS OF THE CONSUMER PREFERENCES OF PROTEIN SNACKS

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Research article

DOI:

https://doi.org/10.23670/IRJ.2022.122.33

Issue: № 8 (122), 2022

Suggested:

13.07.2022

Accepted:

22.07.2022

Published:

17.08.2022

598

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