Feeding mechanism to the incinerator / [microfilm] by Virochan Vasudevan

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Artificial Neural Networks for Predicting Food Antiradical Potential by Victor Gorbachev, Marina Nikitina, Daria Velina, Sherzodkhon Mutallibzoda, Vladimir Nosov, Galina Korneva, Anna Terekhova, Elena Artemova, Bella Khashir, Igor Sokolov, Svetlana Dimitrieva, Igor Nikitin

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ETR300 Froozy Food Trading / Muhammad Yusri Muhammad Yusof... [et.al] by Muhammad Yusof, Muhammad Yusri, Mohd Zaki, Nadiah, Toto, Aryanti, Azmi, Nur Syafiqa Azlin, Jamahushaini, Nur Syafiqah

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Concept of artisan chocolate from the perspective of chocolatiers by Yılmaz Seçim

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Development of a functional product – chocolates with hemp seeds by A. I. Blyagoz, Z. N. Khatko, A. A. Khachatryan, R. M. Zhilova

Subjects: “…confectionery…”
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Effect of Whole Barley Tolokno on the Quality of Biscuits by Svetlana Yu. Misteneva, Natalia А. Shcherbakova, Nikolay B. Kondrat’ev

Subjects: “…flour-based confectionery…”
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SPONGE CAKE ENRICHED WITH BEETROOT POWDER AND CHARD PUREE: NUTRITIONAL AND SENSORY QUALITIES by T. Holovko, O. Bordunova, N. Bolhova, O. Vasylenko, Yu. Nazarenko, V. Prymenko

Subjects: “…confectionery…”
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{'en_US': 'DESIGNING OF RECIPE COMPOSITION OF FLOUR CONFECTIONERY PRODUCTS WITH\n A TASKED FOOD AND ENERGY VALUE', 'ru_RU': 'ПРОЕКТИРОВАНИЕ РЕЦЕПТУРНОГО СОСТАВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С\n ЗАДАННОЙ ПИЩЕВОЙ И ЭНЕРГЕТИЧЕСКОЙ ЦЕННОСТЬЮ'} by П.К. Гарькина, А.В. Чушкина

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S.M Sdn Bhd / Mohamad Rizan Mohamad Aris... [et al.] by Mohamad Aris, Mohamad Rizan, Zakaria, Ahmad Yusseri, Mohamad Hamdan, Ahmad Adil, Arshad, Norhafifah, Saidin, Noriha

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Deliceux Enterprise / Mohd Ezwan Ahmad... [et al.] by Tengku Mohd Nasir, Tengku Nor Akmar, Mat Som, Asyimah, Ahmad, Mohd Ezwan, Yahya, Yasma, Halim, Aida Yane

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Sweet Bakery Enterprise / Sarina Azmi... [et al.] by Azmi, Sarina, Dzakaria, Rosmaliza, Ismail, Jamilah, Ismail, Roslina, Mat Shah, Normalina

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Cadangan merekabentuk dalaman kedai coklat Cadbury World untuk Cadbury Confectionery (M) Sdn. Bhd. di Lot J 0.3a dan 0.4a, Solaris atau Soho di Mont Kiara, Kuala Lumpur / Siti Sarah Mazlan by Mazlan, Siti Sarah

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Mango (<i>Mangifera indica</i> L.) Bagasse-Added Gum Confections Are a Source of Bioactive Compounds Exhibiting Prebiotic Effects In Vitro by Daniela Flores-Zavala, Ivan Luzardo-Ocampo, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano, Guadalupe Loarca-Piña, Juan E. Andrade, Marcela Gaytán-Martínez

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Improvement of cupcake technologies adapted for gluten enteropathy by Yu. V. Ushakova, E. M. Paskova, G. E. Rysmukhambetova

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PECULIARITIES OF CONFECTION INDUSTRY ORGANIZATIONS, INFLUENCING THE CONSTRUCTION OF MANAGEMENT ACCOUNTING SYSTEM by Z. M. Korzovatykh, I. S. Rezonkina

Subjects: “…organizations of the confectionery industry…”
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Study of risks in confectionary industry of Ukraine by O. Shandrivska, Yu-I. Kmet

Subjects: “…confectionery market…”
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Value added assessment toolkit in the bakery industry of the region by Zhanna Anatol'evna Ermakova, Tat'yana Viktorovna Andreeva

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Designing a gingerbread product based on gluten-free vegetable compositions by G. E. Rysmukhambetova, K. E. Beloglazova, Yu. V. Ushakova, I. V. Ziruk

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TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES by T. V. Savenkova, E. A. Soldatova, S. Yu. Misteneva, M. A. Taleysnik

“…The work was performed in the laboratory of flour confectionery products of All-Russian Scientific Research Institute of Confectionery Industry. …”
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Does cutting down on your food consumption lead to a net improvement in nutritional intake? A panel data approach using data from the UK Biobank by Luke B. Wilson, Robert Pryce, Esther C. Moore, Lucy Burke, Penny Breeze

“…The result is particularly striking for chocolate confectionery which shows that while chocolate confectionery often has a high energy content, eating less chocolate confectionery is not associated with an equal reduction in energy. …”
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