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

01.

INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

ZLATIN ZLATEV(*), TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA

02.

QUALITY AND TEXTURAL PROPERTIES EVALUATION OF GLUTEN-FREE BISCUIT DEVELOPED FROM MAIZE, RICE, BUCKWHEAT, AND SOYBEAN

PRAVIN OJHA(1*), GANGA PATHAK(2), SUSHMA MAHARJAN(1), UTSHAH MANANDHAR(1), SOPHI MAHARJAN(1), ROMAN KARKI(1)

03.

CONTENT OF HARMFUL CHEMICAL COMPOUNDS THAT MAY PERSIST IN PLUM SPIRITS

NERMINA SPAHO*, MILENKO BLESIĆ, MIRSAD KURTOVIĆ, BERINA BOROVAC

04.

THE COOKING INFLUENCE ON THE CHARACTERISTICS OF COMPOTES BASED ON PRICKLY PEAR AND DATE SYRUPS

Asma Temagoult(*), Bariza Zitouni, Yassine Noui, Boutheyna Si Belkhir, Fatma Z. Bensadi

05.

FACTORIAL DESIGN OPTIMIZATION OF URANIUM (VI) CLOUD POINT EXTRACTION WITH TRITON X-100/TWEEN-40/D2EHPA/ BMIMMESO4

NOUR EDDINE DJEBBARI, AFAF AMARA, AMEL DIDI, MOHAMED A. DIDI(*)