Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Inna Choni"'
Autor:
Valerii Mykhaylov, Olga Samokhvalova, Zinoviya Kucheruk, Kateryna Kasabova, Olga Simakova, Iuliia Goriainova, Alla Rogovaya, Inna Choni
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (102), Pp 23-32 (2019)
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::afa931169cff84ce04b7bd9cbc82c998
http://journals.uran.ua/eejet/article/view/184464
http://journals.uran.ua/eejet/article/view/184464
Autor:
Zinoviya Kucheruk, Olga Simakova, Iuliia Goriainova, Valerii Mykhaylov, Kateryna Kasabova, Olga Samokhvalova, Inna Choni, Alla Rogovaya
Publikováno v:
EUREKA: Life Sciences. 6:37-43
The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20dbcaff7fbfa273523b12af410503af
https://doi.org/10.21303/2504-5695.2019.001067
https://doi.org/10.21303/2504-5695.2019.001067
Autor:
Zinoviya Kucheruk, Olga Simakova, Valerii Mykhaylov, Olga Samokhvalova, Iuliia Goriainova, Kateryna Kasabova, Inna Choni, Alla Rogovaya
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac4969aa7b9a33059d5f8138ce447c10
https://zenodo.org/record/3608660
https://zenodo.org/record/3608660
