Zobrazeno 1 - 4
of 4
pro vyhledávání: '"A. V. Shilovtsev"'
Autor:
E. S. Smirnova, E. V. Razhina, N. L. Lopayeva, I. M. Khairova, V. N. Sinko, L. M. Stakheeva, A. V. Shilovtsev
Publikováno v:
Новые технологии, Vol 20, Iss 2, Pp 120-129 (2024)
Fermented milk products are one of the most common foods among the population. This category of products includes yogurt, which is available in its various variations: with different acidity concentrations, with various additives, and different fat c
Externí odkaz:
https://doaj.org/article/d31c26abc812485d8a47592158bf1268
Publikováno v:
Новые технологии, Vol 20, Iss 1, Pp 119-127 (2024)
The industry of bakery products that do not contain gluten has not been studied enough, so this topic is gaining popularity among scientists. The subject of the study was the development of a bread recipe using almond flour. Pumpkin puree and dried s
Externí odkaz:
https://doaj.org/article/c4087e5c053e4502bb699706968cb0a4
Publikováno v:
IOP Conf. Ser. Earth Environ. Sci.
IOP Conference Series: Earth and Environmental Science
IOP Conference Series: Earth and Environmental Science
The article reveals the content of the concepts of “green economy” and “natural capitalism”, the history of their appearance in science and the modern semantic context. The role of the idea of coevolution of the modern biosphere and the proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8b32de070c53fbd568a5492308c65f7
https://hdl.handle.net/10995/111899
https://hdl.handle.net/10995/111899
Autor:
A T, Tertyshnyĭ, A V, Shilovtsev
Publikováno v:
Voprosy kurortologii, fizioterapii, i lechebnoi fizicheskoi kultury. (5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::98741acff2a16304ed49fc2b99b88688
https://pubmed.ncbi.nlm.nih.gov/8266679
https://pubmed.ncbi.nlm.nih.gov/8266679