DOI: https://doi.org/10.56283/1859-0381/2019v15i5+6

Date Published: 30/12/2019

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ORIGINAL RESEARCH

UNDERWEIGHT, ANEMIA, IRON DEFICIENCY, AND ZINC DEFICIENCY AMONG 1-3 YEAR OLD STUNTED CHILDREN
Phan Tiến Hoàng, Nguyễn Thị Lan Phương, Trần Thúy Nga, Lê Danh Tuyên, Nguyễn Quang Dũng
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Page: 1-8
EFFECTS OF SOME FACTORS ON THE PROCESS OF STARCH HYDROLYSIS OF SWEET POTATO
Bùi Thị Hồng Phương, Nguyễn Mạnh Đạt, Đỗ Thị Thủy Lê, Đỗ Thị Thanh Huyền, Nguyễn Thị Hồng Lĩnh
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Page: 9-17
ASSESSMENT OF MICROBIOLOGICAL AND CHEMICAL CONTAMINATION IN SOME READY-TO-EAT FOODS SOLD AT SCHOOL GATES IN THANH HOA CITY
Lê Hồng Sơn, Đỗ Kim Anh, Phạm Thị Thanh Bình
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Page: 18-25
EFFECT OF PECTINASE ENZYME TREATMENT AND MALTODEXTRIN MIXING ON PRODUCTION OF “BA MAU” MANGOES POWDER
Trần Xuân Hiển, Lê Thị Thúy Hằng, Nguyễn Tuấn Hùng
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Page: 26-34
RESEARCH ON OPTIMAL CONDITIONS FOR THE CONVERSION AND SYNTHESIS OF TREHALOSE FROM CASAVA STARCH BY ENZYMEATIC METHOD
Đỗ Thị Thanh Huyền, Nguyễn Mạnh Đạt, Bùi Thị Hồng Phương, Đỗ Thị Thủy Lê, Lê Đức Mạnh
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Page: 35-42
OPTIMIZATION OF FERMENTATION CONDITIONS FOR MAPRANG WINE PRODUCTION USING RESPONSE SURFACE METHODOLOGY
Nguyễn Minh Thủy, Bùi Thanh Trúc, Nguyễn Thành Thu, Ngô Văn Tài
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Page: 43-49
STUDIES ON PHYSIOLOGICAL FEATURES AND TAXONOMY OF HALOPHILIC BACTERIUM SYNTHESIZING HIGH CANTHAXANTHIN
Đỗ Thị Thủy Lê, Nguyễn Mạnh Đạt, Bùi Thị Hồng Phương, Đỗ Thị Thanh Huyền, Nguyễn Thị Hồng Lĩnh
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Page: 50-56
STUDY ON PROPORTION OF SUPPLEMENTED PANDAN LEAVES AND BAKING SCHEME TO IMPROVE THE QUALITY OF OAT COOKIES
Diệp Kim Quyên
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Page: 57-64
STUDY ON MANUFACTURING PROCESS OF FRUIT WINES MADE OF GREEN GRAPES AND MULBERRIES
Phan Uyên Nguyên, Võ Thị Kim Thoa, Trần Quốc Dũng, Mai Thị Mỹ Linh
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Page: 65-73

SCIENTIFIC INFORMATION

DINH DƯỠNG Y DƯỢC TRUYỀN THỐNG VIỆT ĐÓN CHÀO NĂM CANH TÝ - 2020
Nguyễn Tuấn Bình
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Page: 74-78