Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Kateryna Dugina"'
Autor:
Luqman B. Safdar, Kateryna Dugina, Ali Saeidan, Guilherme V. Yoshicawa, Nicola Caporaso, Brighton Gapare, M. Jawad Umer, Rahul A. Bhosale, Iain R. Searle, M. John Foulkes, Scott A. Boden, Ian D. Fisk
Publikováno v:
Food and Energy Security, Vol 12, Iss 5, Pp n/a-n/a (2023)
Abstract A long‐term goal of breeders and researchers is to develop crop varieties that can resist environmental stressors and produce high yields. However, prioritising yield often compromises improvement of other key traits, including grain quali
Externí odkaz:
https://doaj.org/article/9de73382ffff41c9b2669c8a43d559fe
Publikováno v:
Potravinarstvo, Vol 16, Pp 579-589 (2022)
The article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread
Externí odkaz:
https://doaj.org/article/0ae12c3684344c209664b273cb1bcb8f
Autor:
Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 971-983 (2019)
The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a conce
Externí odkaz:
https://doaj.org/article/d12a106c1bb3409e9f105a33405da441