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OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI" by A. Antonova, N. Dzyuba

Published 2017-06-01

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2

DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES by N. Dzyuba, O. Bunyak

Published 2019-11-01

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3

OPTIMIZATION OF THE COMPOSITION OF MUFIINS ON THE BASIS OF ESSENTAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI" by Alfiia Antonova, N. Dzyuba

Published 2017-05-01

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4

The prophylactic granola development with increased iodine content by I. Kalugina, N. Dzyuba, I. Yakymenko

Published 2019-04-01

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5

EFFECT OF PRE-TREATMENT ON QUALITATIVE INDICES OF WHITE ROOTS by I. Bilenka, Ya. Golinskaya, N. Dzyuba, H. Martirosian

Published 2018-04-01

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6

COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS by I. Bilenka, N. Lazarenko, О. Zolovska, N. Dzyuba

Published 2019-12-01

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7

Некомпактний мiокард лiвого шлуночку в новонародженого: дані літератури та клiнiчний випадок by E.N. Dzyuba, I.S. Lukyanova, G.F. Medvedenko, N.I. Vitkovskaya

Published 2020-06-01

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8

Сучасні підходи до проблеми затримки внутрішньоутробного росту плода: від причин до віддалених наслідків... by Yu. V. Davydova, I. S. Lukyanova, A. Yu. Limanskaya, L. P. Butenko, E. N. Dzyuba, O. M. Kravets

Published 2020-03-01

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