Zobrazeno 1 - 5
of 5
pro vyhledávání: '"О. Naumenko"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 2 (2023)
The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The comp
Externí odkaz:
https://doaj.org/article/ee0ab4eeac7f421d83ca4e58f0e8e871
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
Potato tubers are one of the most widespread and valuable food products in the world. An important component of their nutrients are minerals. Significant part of them is presented in potatoes in the form of mineral salts that are easily soluble in wa
Externí odkaz:
https://doaj.org/article/685b57d7d27f4bae86ba3f3fd3863c1c
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 2 (2022)
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour
Externí odkaz:
https://doaj.org/article/36e2407d644c4be29cd093a5fb7e0c2a
Publikováno v:
Food Science and Technology. 16
Gluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour
Publikováno v:
Ukraïnsʹkij žurnal medicini, bìologìï ta sportu. 4:154-159