01334nas0a2200253 i 4500 20837 20250919213144.0 20837 20220121d |||y0rusy5002 eng RU 9 Т. 9, № 3 Ukrainian Food Journal наукове видання 2020 unimarc СНАУ UA 20220121 psbo JNUMB Ю5/2020/9/3 Ю5 Ukrainian Food Journal наукове видання Київ 2012 Improving the quality of soybean by-products by physical methods during С. 513-544 Effect of natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes С. 561-574 Effect of non-malted barley on low alcohol and non-alcoholic beer С. 588-599 Influence of low-gluten grain crops on beer properties V. Koshova, R. MukoidA. Parkhomenko С. 600-609 Effect of chufa flour addition on characteristics of yoghurt quality С. 624-635 Sectoral features in the formation of food industry enterprises competitiveness: case of Ukraine С. 706-713 к/с к/с JNUMB 1 udc / 2022-01-21 12526 2025-09-19 16:54:00 2024-12-19 06:57:00 0 0 0 0