Zobrazeno 1 - 4
of 4
pro vyhledávání: '"I. M. Svyatoslavova"'
Publikováno v:
Baking in Russia. 1:28-31
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2070885340acc4812d5cbb2d14a89006
https://doi.org/10.37443/2073-3569-2019-1-3-28-31
https://doi.org/10.37443/2073-3569-2019-1-3-28-31
Publikováno v:
Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij, Vol 80, Iss 2, Pp 64-67 (2018)
The development of technologies of flour confectionery products, carried out by the all-Russian research Institute of the confectionery industry, is in the field of knowledge of industrial engineering, which are tools for creating innovative technolo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ebcf93427ab7dd0165a67553fd3fe2b
https://doi.org/10.20914/2310-1202-2018-2-64-67
https://doi.org/10.20914/2310-1202-2018-2-64-67
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 497-504 (2018)
Confectionery products possessing an adjusted chemical composition to increase the content of vitamins can serve as an additional their source in human diet. The purpose of the study is to assess the compliance of information on the content of vitami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c942bb2e76b4fd7d963379bd302b326a
https://doi.org/10.21443/1560-9278-2018-21-3-497-504
https://doi.org/10.21443/1560-9278-2018-21-3-497-504
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 640:052030
This work is aimed at solving the problems of controlling the structural-mechanical, rheological, organoleptic properties of jelly-like confectionery by changing the chemical composition of gel-forming raw materials. The manufacture of jelly marmalad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cbfe338791bd3e09e50db4c99f5f901
https://doi.org/10.1088/1755-1315/640/5/052030
https://doi.org/10.1088/1755-1315/640/5/052030