Zobrazeno 1 - 3
of 3
pro vyhledávání: '"G. N. Nurymkhan"'
Autor:
A. S. Kambarova, A. N. Nurgazezova, M. B. Rebezov, ZH. K. Moldabaeva, G. N. Nurymkhan, ZH. M. Atambayeva, E. ZH. Arinova
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 9-16 (2021)
The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experim
Externí odkaz:
https://doaj.org/article/ba7cfea7eafb4ea2a1fbea8248519d22
Publikováno v:
Agrarian science. :173-179
Relevance. On the one hand, the lack of physiologically important nutrients in the diet has led to the need to develop enriched foods. On the other hand, the food industry generates a large amount of waste rich in various functional ingredients. Bisc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73838d33be95a4373f4efde59c92dfed
https://doi.org/10.32634/0869-8155-2022-362-9-173-179
https://doi.org/10.32634/0869-8155-2022-362-9-173-179
Autor:
G N Nurymkhan, E V Chernova, E D Rozhnov, V I Voitsekhivskyi, A O Kazarskikh, Marina Shkolnikova
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012125
The rheological feature of vegetable-fruit smoothies is a non-stratified, partially heterogeneous texture that fits seamlessly into the concept of a smoothie as a healthy food drink with minimal heat treatment, containing a large number of biological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4514d97d5384a399db7c6d08d6068585
https://doi.org/10.1088/1755-1315/613/1/012125
https://doi.org/10.1088/1755-1315/613/1/012125