Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Birta, Gabriella"'
Autor:
Staroselska, Nataliia, Birta, Gabriella, Shostia, Anatolii, Levoshko, Nadiya, Sorokina, Svetlana, Akmen, Viktoriia, Kolesnyk, Viktoriia, Penkina, Nataliia, Dyvak, Volodymyr, Stets, Valentyn
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2024, Vol. 129 Issue 6, p14-20, 7p
Publikováno v:
Східно-Європейський журнал передових технологій; Том 4, № 11 (106) (2020): Технології та обладнання харчових виробництв; 39-45
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (106) (2020): Технологии и оборудование пищевых производств; 39-45
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (106) (2020): Technology and Equipment of Food Production; 39-45
Восточно-Европейский журнал передовых технологий; Том 4, № 11 (106) (2020): Технологии и оборудование пищевых производств; 39-45
Eastern-European Journal of Enterprise Technologies; Том 4, № 11 (106) (2020): Technology and Equipment of Food Production; 39-45
To improve the fatty acid and amino acid composition, as well as the organoleptic characteristics of flour confectionery products, new formulations for wafers "Summer Temptation" and "Coconut Delight" with fillings made from organic raw materials hav
Autor:
Kalashnyk, Olena, Barabolia, Olha, Mykhailova, Olena, Pisarenko, Svitlana, Yudicheva, Olha, Moroz, Svetlana, Birta, Gabriella, Tkachenko, Alina, Kyrychenko, Olena, Gnitiy, Nadiya
Publikováno v:
Technology audit and production reserves; Том 4, № 3(42) (2018): Chemical Engineering; 41-49
Technology audit and production reserves; Том 4, № 3(42) (2018): Хімічна інженерія; 41-49
Technology audit and production reserves; Том 4, № 3(42) (2018): Химическая инженерия; 41-49
Technology audit and production reserves; Том 4, № 3(42) (2018): Хімічна інженерія; 41-49
Technology audit and production reserves; Том 4, № 3(42) (2018): Химическая инженерия; 41-49
The object of research is wheat bread. One of the most problematic places is the need to correct the food ration of the population in order to enrich traditional food with vital nutrients. Taking into account that bread refers to the products that ar
Autor:
Kalashnyk, Olena, Barabolia, Olha, Mykhailova, Olena, Pisarenko, Svitlana, Olha Yudicheva, Moroz, Svetlana, Birta, Gabriella, Tkachenko, Alina, Kyrychenko, Olena, Gnitiy, Nadiya
Publikováno v:
BASE-Bielefeld Academic Search Engine
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::08c6dfc3a04ee4f8ea74c3a4f31b9c28
http://journals.uran.ua/tarp/article/view/141385
http://journals.uran.ua/tarp/article/view/141385