Výsledky vyhledávání - "Derkanosov, N. I."

Akademický článek

Powdered intermediate of yacon as a prebiotic ingredient of bakery products

Autor: Derkanosova N.M., Shelamova S. A., Vasilenko O.A., Gins V. K., Derkanosov N. I.

Publikováno v: BIO Web of Conferences, Vol 17, p 00212 (2020)

The current stage of consumer market development is described by increasing interest in healthy food products, specialized, and functional purpose foods. In these conditions, the solution of the problem of the correction of the composition, while pre

Externí odkaz: https://doaj.org/article/cf93e8675c3a4e85ab41bc76a221f5b3

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Akademický článek

Influence of yacon on the quality and safety of bread.

Autor: Derkanosova, N M, Vasilenko, O A, Shelamova, S A, Derkanosov, N I

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-8, 8p

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Akademický článek

Use of yacon in the technology of bread of graded wheat flour.

Autor: Derkanosova, N M, Vasilenko, O A, Shelamova, S A, Derkanosov, N I

Publikováno v: IOP Conference Series: Earth & Environmental Science; 2022, Vol. 1052 Issue 1, p1-8, 8p

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Conference

Powdered intermediate of yacon as a prebiotic ingredient of bakery products.

Autor: Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R., Derkanosova, N.M., Shelamova, S. A., Vasilenko, O.A., Gins, V. K., Derkanosov, N. I.

Publikováno v: BIO Web of Conferences; 2020, Vol. 17, p1-5, 5p

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Akademický článek

Parameters modelling of amaranth grain processing technology.

Autor: N M Derkanosova, S A Shelamova, I N Ponomareva, G V Shurshikova, O A Vasilenko

Publikováno v: IOP Conference Series: Materials Science & Engineering; Apr2018, Vol. 327 Issue 2, p1-1, 1p

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