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Alija, Durim and NIKOLOVKSA NEDELKOSKA, Daniela and KALEVSKA, Tatjana and XHABIRI, Gafur and STAMATOVSKA, Viktorija and ZIBERI, Eljesa (2022) INFLUENCE OF THE ADDITION OF DIFFERENT ADDITIVES ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH WITH FARINOGRAPH. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 9-20. ISSN 2671-3071
Ameti, Vullnet and Osmani-Ballazhi, Sheruze (2020) THE ROLE OF FOOD PROCESING COMPANY EMPLOYERS IN INCREASING QUALITY IN HIGHER EDUCATION. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 9-14. ISSN 2671-3071
Iseni, Arsim (2020) THE IMPACT OF SEASONAL VARIABILITY ON PHYSICAL-CHEMICAL AND BACTERIAL INDICATORS OF DRINKING WATER OF GARI VILLAGE, DIBRA,NORTH MACEDONIA. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 30-39. ISSN 2671-3071
Jusufi, Elmi and Mahmuti, Dashmir and Murati, Emri (2022) THE INFLUENCE OF THE DEVELOPMENT PHASE AND THE AGROCHEMICAL COMPOSITION OF THE SOIL ON THE MOLYBDENUM (MO) CONTENT IN ALFALFA (BANAT ZMS II). International Journal of Food Technology and Nutrition, 5 (9-10). pp. 21-26. ISSN 2671-3071
Lohaj, Sadete (2020) EFFECT OF SEASONS ON BULK MILK QUALITY IN FERIZAJ PROVINCE. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 47-55. ISSN 2671-3071
Maksuti, Rrahim (2020) QUALITY EVALUATION OF HIGH FREQUENCY ELECTRIC RESISTANCE WELDED JOINT. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 23-29. ISSN 2671-3071
Sulejmani, Agnesa (2020) INFLUENCE OF REGIONS ON THE NUTRITIONAL VALUE OF OBLACINA SOUR CHERRY FRUIT DURING FREEZING. International Journal of Food Technology and Nutrition, 3 (5-6). pp. 40-46. ISSN 2671-3071
Xhabiri, Gafur (2020) THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS. https://sites.google.com/unite.edu.mk/ijftn, 3 (5-6). pp. 15-22. ISSN 2671-3071
Özülkü, Görkem (2019) RHEOLOGİCAL BEHAVİOUR OF TYPE I SOURDOUGH DURİNG REFRESHMENT PROCEDURE. International Journal of Food Technology and Nutrition, 2 (3-4). pp. 8-14. ISSN 2671-3071