Zobrazeno 1 - 10
of 16
pro vyhledávání: '"E. A. Zenina"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 72-79 (2024)
Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved qua
Externí odkaz:
https://doaj.org/article/5da8a4f801d2499ea32559c6e4056696
Publikováno v:
Новые технологии, Vol 18, Iss 2, Pp 62-72 (2022)
Croissant is one of the puff pastry products. This product is widely distributed in France. The assortment of croissants is very diverse, but in order to increase the assortment and improve the quality of this product, spelt grain flour has been used
Externí odkaz:
https://doaj.org/article/8ab8b02fc8fd4d828d1ed10359041373
Publikováno v:
Russian Electrical Engineering. 93:53-58
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b552ed9caaf930781cdb1c4013d5cddd
https://doi.org/10.3103/s1068371222010096
https://doi.org/10.3103/s1068371222010096
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 1138:012021
The study of the main woody plants entomofauna diversity peculiarities in sparsely wooded regions with arid climate is an urgent scientific direction and the basis for the design of ecologically balanced multifunctional plantations in the arid zone.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1c67cb85d93b3066719842980a81947
https://doi.org/10.1088/1755-1315/1138/1/012021
https://doi.org/10.1088/1755-1315/1138/1/012021
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 81, Iss 3, Pp 64-69 (2019)
The possibility of using tiger nut flour (chuf) in the production of wheat bread is considered. During the experiment, trial baking of bread with different dosage of tiger nut flour and wheat flour was carried out. The parameters of mixtures of tiger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0866fea2743daa2f3f86b1b42d39b4b
https://www.vestnik-vsuet.ru/vguit/article/view/2282
https://www.vestnik-vsuet.ru/vguit/article/view/2282
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 965:012043
The confectionery industry is an independent production sector in the food processing industry. The purpose of the work is to improve the quality of products and expand the assortment of confectionery - cupcake, which consists in adding vegetable pur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04ee250ac0b663183e90c8dbe03a43e5
https://doi.org/10.1088/1755-1315/965/1/012043
https://doi.org/10.1088/1755-1315/965/1/012043
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012106
To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf224f238d5f9119822f5e101b422334
https://doi.org/10.1088/1755-1315/845/1/012106
https://doi.org/10.1088/1755-1315/845/1/012106
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012113
Ensuring the health of the population is a task of the national importance. One of the most significant factors that determine a person’s health and performance is nutrition. In a highly competitive environment, manufacturers face one of the main t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::acb92ff1caba24935996196901a12ea9
https://doi.org/10.1088/1755-1315/845/1/012113
https://doi.org/10.1088/1755-1315/845/1/012113
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 845:012120
Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chick
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78f83e0d8419b839acebdb49f2821d1d
https://doi.org/10.1088/1755-1315/845/1/012120
https://doi.org/10.1088/1755-1315/845/1/012120
Publikováno v:
IOP Conference Series: Materials Science and Engineering. 1035:012039
The paper describes the results of simulation of virtual power equipment of a substation and an electric power metering system for the purpose of training and practicing the actions of personnel during scheduled switching and emergency situations. An
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cfbc1cc6759475f0334b63001d5e31c4
https://doi.org/10.1088/1757-899x/1035/1/012039
https://doi.org/10.1088/1757-899x/1035/1/012039