Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Elena Goryachova"'
Publikováno v:
EUREKA: Life Sciences, Iss 3, Pp 36-40 (2021)
Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7812747ef880e34463ab61d4609cbeb5
http://journal.eu-jr.eu/life/article/view/1882
http://journal.eu-jr.eu/life/article/view/1882
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (110), Pp 41-49 (2021)
In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the "Flori" and "Janet" cookies baked from organic raw materials have been devised. Fully organic raw materials are used in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd21ae1262b62ab4e57ad21966727853
https://doi.org/10.15587/1729-4061.2021.230123
https://doi.org/10.15587/1729-4061.2021.230123
Autor:
Alina Tkachenko, Ivan Syrokhman, Tetyana Lozova, Nataliya Ofilenko, Elena Goryachova, Yevgenia Hmelnitska, Inna Shurduk
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 1, Iss 11 (97), Pp 60-70 (2019)
To control the safety of sponge cakes made from organic raw materials in line with the HACCP principles, we have developed two sample sponge cakes "Winter delight" and "Exotic". To make the semi-finished sponge cake "Winter delight", we used organic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cba1e1ad19e67295590405a1e4a2d79
http://journals.uran.ua/eejet/article/view/155775
http://journals.uran.ua/eejet/article/view/155775
Autor:
Tetyana Lozova, Ivan Syrokhman, Nataliya Ofilenko, Elena Goryachova, Inna Shurduk, Yevgenia Hmelnitska, Alina Tkachenko
The article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9feb8b5dcdf58997b1fd33c71cde385
https://zenodo.org/record/3635900
https://zenodo.org/record/3635900
