Scientific Study & Research - Chemistry & Chemical Engineering, Biotechnology, Food Industry

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CSCC6 - Volume 23, No. 4 (2022)
Abstracts: 5 records

ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA
INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

PRAVIN OJHA, GANGA PATHAK, SUSHMA MAHARJAN, UTSHAH MANANDHAR, SOPHI MAHARJAN, ROMAN KARKI
QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

NERMINA SPAHO, MILENKO BLESIĆ, MIRSAD KURTOVIĆ, BERINA BOROVAC
CONTENT OF HARMFUL CHEMICAL COMPOUNDS THAT MAY PERSIST IN PLUM SPIRITS

ASMA TEMAGOULT, BARIZA ZITOUNI, YASSINE NOUI, BOUTHEYNA SI BELKHIR, FATMA Z. BENSADI
THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS

NOUR EDDINE DJEBBARI, AFAF AMARA, AMEL DIDI, MOHAMED A. DIDI
FACTORIAL DESIGN OPTIMIZATION OF URANIUM (VI) CLOUD POINT EXTRACTION WITH TRITON X-100/TWEEN-40/D2EHPA/ BMIMMESO4