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| Issue | Title | |
| Vol 9, No 2 (2026) | Application of the mycelial fungus Aspergillus oryzae in food biotechnology | Abstract similar documents |
| K. A. Kovalev, N. V. Nepovinnykh | ||
| "... Aspergillus oryzae (A. oryzae) является одним из наиболее востребованных микроорганизмов в пищевой ..." | ||
| Vol 8, No 1 (2025) | Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers | Abstract PDF (Eng) similar documents |
| R. M. Mohamed, M. R. Ali | ||
| "... белка и пищевых волокон, а также грибы богаты химическими веществами «умами» и потенциально могут быть ..." | ||
| Vol 1, No 2 (2018) | CHITIN- AND CHITOSAN BIOSORBENTS FROM CITRIC A CID MYCELIAL INDUSTRIAL WASTE | Abstract PDF (Eng) similar documents |
| L. V. Novinyuk, D. K. Kulyov, I. V. Negrutsa, P. Z. Velinzon | ||
| "... , выделенных из мицелия гриба Aspergillus niger. Установлено, что сорбционная емкость хитозанглюканового ..." | ||
| Vol 1, No 1 (2018) | RESEARCH OF INVERTASE ACTIVITY WHEN CHANGING THE PARAMETERS OF THE FERMENTATION PROCESS SUGAR-MINERAL MEDIUM AND HYDROLYSATE OF STARCH BY THE MICROMYCETE Aspergillus niger | Abstract PDF (Eng) similar documents |
| Anastasia A. Printseva, Natalya Yu Sharova, Tatyana V. Vybornova | ||
| "... раствора соответственно. Штаммы гриба Aspergillus niger Л-4 и В-3 при культивировании ..." | ||
| Vol 4, No 2 (2021) | Technological and methodological aspects of the production of low- and lactose-free dairy products | Abstract similar documents |
| Ju. V. Nikitina, E. V. Topnikova, O. V. Lepilkina, O. G. Kashnikova | ||
| "... анализа пищевых продуктов утвердила Стандартные требования к эффективности биосенсорных методов (SMPR ..." | ||
| 1 - 5 of 5 Items | ||
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