Zobrazeno 1 - 5
of 5
pro vyhledávání: '"E. E. Naumenko"'
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 23, Iss 6, Pp 788-795 (2022)
Prolonged inundation of soybean plants leads to their death because of root hypoxia. Therefore, the search for markers of resistance to this factor will provide the opportunity to develop the varieties able to resist this stress. The research was aim
Externí odkaz:
https://doaj.org/article/93a8c2f52a444206a2f1a5399dc42ac3
Autor:
R. I. Fatkullin, I. V. Kalinina, N. V. Naumenko, N. V. Popova, E. E. Naumenko, E. Ivanisova, M. Tokár, A. D. Antonova
Publikováno v:
Agrarian science. :143-148
Relevance. The development of fermented herbal beverages will make it possible not only to process grain crops as efficiently as possible, but also to meet the needs of people with intolerance to milk components, as well as those who adhere to a vege
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a71d23d60bff38629a32271deb6db0d0
https://doi.org/10.32634/0869-8155-2022-363-10-143-148
https://doi.org/10.32634/0869-8155-2022-363-10-143-148
Autor:
R. I. Fatkullin, I. V. Kalinina, N. V. Naumenko, N. V. Popova, E. E. Naumenko, E. Ivanisova, A. K. Vasiliev
Publikováno v:
Agrarian science. :167-172
Relevance.Bread products are socially important foodstuffs, physically and economically accessible for the majority of population groups in the Russian Federation and many other countries. One of the directions could be the enrichment of bakery produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9b01c9bce2f28270c7e6f2cff987475
https://doi.org/10.32634/0869-8155-2022-362-9-167-172
https://doi.org/10.32634/0869-8155-2022-362-9-167-172
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 82, Iss 3, Pp 176-182 (2020)
Nowadays, starch is widely used in the food industry as an additive that can improve product quality due to its characteristics. Starch can have a significant effect on the texture of a food product, and works as a thickener, stabilizer, filler and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4aa9aebc20359938b05aa86113f84c50
https://doi.org/10.20914/2310-1202-2020-3-176-182
https://doi.org/10.20914/2310-1202-2020-3-176-182
Publikováno v:
Zhurnal obshchei biologii [Zh Obshch Biol] 1950 May-Jun; Vol. 11 (3), pp. 218-28.