Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jelyzaveta Smirnova"'
Publikováno v:
Food and Environment Safety, Vol 17, Iss 1, Pp 41-47 (2018)
The article presents a study on the changes occurring in the qualitative and quantitative characteristics of “Korivka” fondant candies when replacing traditional paper wrapper with edible coating. Paper industry refers to sources of intensive pol
Externí odkaz:
https://doaj.org/article/ef0a3e7528ec4d68ba50acf20660dde2
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
The article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrare
Externí odkaz:
https://doaj.org/article/ca73b54ab78447f49cafa2e8f7b07c5b
Publikováno v:
International Journal of Food Studies, Vol 3, Iss 1 (2014)
The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the tec
Externí odkaz:
https://doaj.org/article/1739da450b7c4d3cb53c62846e45ab41
Publikováno v:
International Journal of Polymer Science, Vol 2018 (2018)
The article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52fdda594cbd938a0511f960f1d70cc8
https://doaj.org/article/ca73b54ab78447f49cafa2e8f7b07c5b
https://doaj.org/article/ca73b54ab78447f49cafa2e8f7b07c5b
Publikováno v:
International Journal of Food Studies, Vol 3, Iss 1 (2014)
The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes) on the tec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c37e3a3e41874f3010c4504ef15d7ba3
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/176
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/176