Application of response surface methodology in the development of new heat-stable fruit filling's composition by Cropotova Janna, Popel Svetlana, Parşacova Lidia

Subjects: “…amylopectin starch…”
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Investigation of the effect of amylopectin starch on the properties of meat sys-tems by Yu. P. Kryzhova, M. M. Antoniuk, A. D. Antoniv, M. A. Sydorenko

Subjects: “…amylopectin starch, minced meat, viscosity, phosphates, texture, functionality, gel strength.…”
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Application of modern technologies to improve the quality of sausage products by Yuliia Kryzhova, Nataliia Slobodianiuk, Ihor Moskalenko

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MAIN TRENDS OF MAIZE BREEDING IN ARRIGC NAMED AFTER I.G. KALINENKO by G. Ya. Krivosheev, A. S. Ignatiev, N. А. Shevchenko

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MAIN TRENDS OF MAIZE BREEDING IN ARRIGC NAMED AFTER I.G. KALINENKO by G. Ya. Krivosheev, A. S. Ignatiev, N. А. Shevchenko

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Characteristics of the new self-pollinated waxy maize lines by A. S. Ignatiev

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Initial material for waxy maize hybrids’ breeding by A. S. Ignatiev, G. Ya. Krivosheev, D. R. Lupinoga

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Correlation between quantitative traits and grain productivity of the waxy maize hybrids by G. Ya. Krivosheev, A. S. Ignatiev, D. R. Lupinoga, Yu. B. Arzhenovskaya, N. A. Shevchenko

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The estimation of the new self-pollinated waxy maize lines and hybrids (Zea mays l. Ceratina) by A. S. Ignatiev

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