Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Borodulin, D.M."'
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 1, Pp 99-109 (2018)
Insufficiently studied and at the same time promising is the use of an acidophilic starter for making the bakery products designated as military personnel's food. An acidophilic sourdough starter is a mixture of the species and strains of yeast and l
Externí odkaz:
https://doaj.org/article/0bbf00f8f51c4136aefc4145291c2483
Publikováno v:
Техника и технология пищевых производств, Vol 46, Iss 3, Pp 15-22 (2017)
Priority directions in the food production sphere are the development of new types of high quality food products, their production methods, storage and transportation. The objects of study are barley grain and wheat grain of 2016 harvest grown on the
Externí odkaz:
https://doaj.org/article/7a292ae0c3fe4c89a1aa54567f16306a
Akademický článek
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Akademický článek
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Publikováno v:
Техника и технология пищевых производств, Vol 41, Iss 2, Pp 91-100 (2016)
Currently, many regions of the Russian Federation including the Kemerovo region face serious problems with food products quality. Foods having a low content of essential macro- and micronutrients fill the grocery market. Therefore, enrichment of food
Externí odkaz:
https://doaj.org/article/c193fc3a4aa447af8be16da2c63ca814
Publikováno v:
Техника и технология пищевых производств, Vol 41, Iss 2, Pp 84-90 (2016)
In most cases, loose components used in the production of dry yoghurt base have different granular-metric composition and density. Therefore, the development of the effective mixing equipment to obtain dry yoghurt base with a high degree of homogenei
Externí odkaz:
https://doaj.org/article/9f04dc20d66f470eb678f3dce2f84ac8
Publikováno v:
Foods and Raw Materials, Vol 3, Iss 1, Pp 62-69 (2015)
Problem of obtaining mixtures from bulk materials is of current interest for various industries, thus, analysis of original designs of drum, vibratory and centrifugal continuous mixers is an actual scientific task. Mixers developed in Kemerovo Techno
Externí odkaz:
https://doaj.org/article/f9fbda091f8a4421aa176157df824841
Publikováno v:
Техника и технология пищевых производств, Vol 36, Iss 1, Pp 60-64 (2015)
A proper nutrient adapted diet considering the specific kind of sport, sex and individual characteristics of sportsmen is necessary for achieving high sports results. Therefore, the development of bakery products, which are nutrient adapted to the sp
Externí odkaz:
https://doaj.org/article/d7ef5185158c47fab61d3ad40ed297e4
Publikováno v:
In Procedia Chemistry 2014 10:400-409
Publikováno v:
In Procedia Chemistry 2014 10:391-399