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Search results: 6 articles
Search string: sauce
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Намсараева З. М., Хамаганова И. В., Дамдинова Т. Ц. | New Functional Product from Horsemeat in Sauce | 51 | 1 | 2021 |
| 2 | Дриль А. А. | PROSPECTS OF TECHNOLOGY AND FORMULATION DEVELOPMENT FOR SAUCES BASED ON OYSTER MUSHROOMS | 49 | 4 | 2019 |
| 3 | Голуб О. В., Мотовилов О. К., Глебова С. Ю., Удалая Е. С. | VEGETABLE SAUCE DEVELOPMENT USING THE METHOD OF HYDROMECHANICAL DISPERSION | 41 | 2 | 2016 |
| 4 | Терещук Л. В., Старовойтова К. В. | TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY OF MAYONNAISE SAUCES | 28 | 1 | 2013 |
| 5 | Киселева Т. Ф., Ульянкина Н. Ф., Хорунжина С. И. | SWEET SOYA-BASED SAUCESWITH REDUCED CONTENT OF ANTINUTRIENTS | 23 | 4 | 2011 |
| 6 | Голуб О. В., Ковалевская И. Н., Габерман Т. С., Романовская И. В. | The development of technology of canned foods from gooseberry | 18 | 3 | 2010 |