Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ekaterina Fedinishina"'
Publikováno v:
Food Industry. 5:13-20
The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf0abfedcea2464501110bbd2b203997
https://doi.org/10.29141/2500-1922-2020-5-2-2
https://doi.org/10.29141/2500-1922-2020-5-2-2
Publikováno v:
BIO Web of Conferences, Vol 29, p 01021 (2021)
The mainstream of healthy nutrition during the new coronavirus pandemic is adequate and balanced nutrition based on strengthening human immunity. The authors consider the main aspects of developing theory and practice of adequate nutrition using inno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed7073723cda5461a5a508a37a4fbb7b
https://www.bio-conferences.org/articles/bioconf/full_html/2021/01/bioconf_shlc2021_01021/bioconf_shlc2021_01021.html
https://www.bio-conferences.org/articles/bioconf/full_html/2021/01/bioconf_shlc2021_01021/bioconf_shlc2021_01021.html
Publikováno v:
E3S Web of Conferences, Vol 161, p 01091 (2020)
The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60d7b5b3605fce3e1534c4958e82b75d
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf
https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/21/e3sconf_iceppPrague2020_01091.pdf