Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ekaterina Nevskaya"'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 61-69 (2020)
Introduction. The modern food industry is currently facing the problem of the appropriate use of inexpensive and affordable domestic plant materials as an important source of vital substances. They can be used in formulations and production technolog
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0146935cada6ddd8594e7e94d168b0b7
https://doi.org/10.21603/2074-9414-2020-1-61-69
https://doi.org/10.21603/2074-9414-2020-1-61-69
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 579-586 (2019)
Introduction. Semi-finished products help food industry enterprises to meet the population’s need for high-quality and nutritious foods. Popular semi-products are loose mixes enriched with vitamins, minerals, and biologically active substances. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44b37d00c2714d7cfb57e766b8f9594b
https://doi.org/10.21603/2074-9414-2019-4-579-586
https://doi.org/10.21603/2074-9414-2019-4-579-586
Autor:
Irina Tyurina, Margarita Terentyevna Shulbaeva, Marina Potapova, Ekaterina Nevskaya, Yana Golovacheva, Olga Turina
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 4, Pp 531-544 (2019)
Introduction. Bread and bakery are products of mass consumption. However, bread can hardly be considered as a perfectly balanced healthy product. To improve the quality of bread and bakery products, it is necessary to develop new formulations of baki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17e868b534367b5e091d7a7d9a053a56
http://fptt.ru/stories/archive/55/4.pdf
http://fptt.ru/stories/archive/55/4.pdf
Autor:
Tatyana Zorina, Vitalij Ivanets, Olga Turina, Alla Borisova, D. M. Borodulin, Ekaterina Nevskaya
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 1, Pp 77-84 (2019)
Food is one of the major health-determining factors. Thus, any product should be of high quality and contain valuable substances. Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e85cae960472bbb2e82c40536075f656
https://doi.org/10.21603/2074-9414-2019-1-77-84
https://doi.org/10.21603/2074-9414-2019-1-77-84