Zobrazeno 1 - 7
of 7
pro vyhledávání: '"L Gordiienko"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 1 (2022)
The article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies o
Externí odkaz:
https://doaj.org/article/37e8b6eb534f40e88b6dc555a7f4c060
Autor:
L. Gordiienko, A. Zilinska
Publikováno v:
Управління розвитком, Vol 16, Iss 4, Pp 64-72 (2019)
The article deals with the technological aspects of the mechanism of formation of local budgets in Ukraine, which is an important tool for state policy, the development of administrative and territorial units, and ensuring an adequate level of living
Externí odkaz:
https://doaj.org/article/402bab7688eb438c83de0461e5b3032a
Publikováno v:
Grain Products and Mixed Fodder’s. 22
The article examines the main trends in obtaining new types of confectionery products with a balanced composition and functional properties, the production of which is based on the use of a product of plant raw materials processing - carob. Studies o
Publikováno v:
Scientific Works of National University of Food Technologies. 25:125-134
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
This paper considers the problem of increasing the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The main tendencies of obtaining new types of food based on plant protein
Autor:
L. Gordiienko, I. Grytsai
Publikováno v:
Naukovyy Visnyk Dnipropetrovs'kogo Derzhavnogo Universytetu Vnutrishnikh Sprav. :82-86
Akademický článek
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