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4 documents found
PhD dissertation
Justification for the use of SiO₂ and ZnO Nanoparticles in the Technology of Dairy Whey-Based Food Products. Qualifying scientific work on manuscript rights
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Oleksandr O. Vysotskyi. Justification for the use of SiO₂ and ZnO Nanoparticles in the Technology of Dairy Whey-Based Food Products. Qualifying scientific work on manuscript rights : Доктор філософії : spec.. 181 - Харчові технології : presented. 2025-08-27; popup.evolution: o; National university of food technologies. – Київ, 0825U002653.
PhD dissertation
Improving the Technologies of Sour Cream and Sour Cream Products with Low Fat Content
Olena V. Mandiuk. Improving the Technologies of Sour Cream and Sour Cream Products with Low Fat Content : Доктор філософії : spec.. 181 - Харчові технології : presented. 2025-06-23; popup.evolution: o; National university of food technologies. – Київ, 0825U001408.
PhD dissertation
Development of technology of acidophilic-whey lowlactose ice cream
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Artur Р. Mykhalevych. Development of technology of acidophilic-whey lowlactose ice cream : Доктор філософії : spec.. 181 - Харчові технології : presented. 2025-06-03; popup.evolution: o; National university of food technologies. – Київ, 0825U001109.
PhD dissertation
Research and development of technology for the production of yoghurt enriched with cereal β-glucan
Xiaoqing Qu. Research and development of technology for the production of yoghurt enriched with cereal β-glucan : Доктор філософії : spec.. 181 - Харчові технології : presented. 2023-03-23; popup.evolution: .; Sumy National Agrarian University. – Суми, 0825U000085.
4 documents found

Updated: 2026-10-21


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