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Vol 4, No 1 (2021) Impact of yeast sediment beta-glucans on the quality indices of yoghurt Abstract  PDF (Eng)  similar documents
A. I. Chirsanova, A. V. Boistean, N. Chiseliță, R. Siminiuc
"... of the gel relay resulting in a decrease in the fermentation time of yogurt. The final pH point of 4 ..."
 
Vol 3, No 2 (2020) INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES Abstract  PDF (Eng)  similar documents
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev
"... , fermentation, distillation, as well as its effect on the volatile components composition of distillate ..."
 
Vol 3, No 3 (2020) RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION) Abstract  PDF (Eng)  similar documents
L. N. Krikunova, E. V. Dubinina
"... and its fermentation was the research subject of this work. The development of operational parameters ..."
 
Vol 3, No 3 (2020) IMPACT OF ARTISANAL TECHNOLOGIES ON THE QUALITY INDICES OF THE COZONAC Abstract  PDF (Eng)  similar documents
R. Siminiuc, D. Țurcanu
"... index (GI) of cozonac samples with different fermentation agents. The experimental results showed ..."
 
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