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1 |
Budianto, Suparmi A., Feri Z. O., Arifin M. J., Kristiani K., Susanti D. , Irianto T. D., Furwanti E. S., Marniasari D. W. |
Tetragonula laeviceps honey: Biochemical composition and kinetics of 5-hydroxymethylfurfural formation
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14 |
2 |
2026 |
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2 |
Albay Z., Çelebi M., Şimşek B. |
Physicochemical, rheological, and microbiological properties of honey-fortified probiotic drinkable yogurt
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13 |
2 |
2025 |
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3 |
Kandrokov R. Kh. |
Effects of triticale flour on the quality of honey cookies
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11 |
2 |
2023 |
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4 |
Karaçelik А. А., Sahin H. |
DETERMINATION OF ENZYME INHIBITION AND ANTIOXIDANT ACTIVITY IN SOME CHESTNUT HONEYS
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6 |
1 |
2018 |
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5 |
A. N. Fedosova, M. V. Kaledina |
NEW APPROACHES TO CREATING FUNCTIONAL PRODUCTS FOR A CLOSED MILK-POLYSACCHARIDE SYSTEM
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5 |
2 |
2017 |
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6 |
M. Majeed , S. Anwar , M. U. Khan, A. Asghar , M. A. Shariati , V. Semykin , M. Fazel |
STUDY OF THE COMBINED EFFECT OF PECTIN AND BANANA POWDER AS CARBOHYDRATE BASED FAT REPLACERS TO DEVELOP LOW FAT COOKIES
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5 |
2 |
2017 |
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7 |
Fedosova Anna, Kaledina Marina |
APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE
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3 |
2 |
2015 |
