Zobrazeno 1 - 6
of 6
pro vyhledávání: '"L. Gordiienko"'
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
Externí odkaz:
https://doaj.org/article/ddfe17b06b1146949f26157884870c45
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffe8e74ba2e1932f4d29a3600f2c75a2
https://doi.org/10.15673/gpmf.v22i1.2344
https://doi.org/10.15673/gpmf.v22i1.2344
Publikováno v:
Scientific Works of National University of Food Technologies. 25:125-134
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d7057c555aef81e5b65ff179ce9adc8
https://doi.org/10.24263/2225-2924-2019-25-5-15
https://doi.org/10.24263/2225-2924-2019-25-5-15
Autor:
L. Gordiienko, I. Grytsai
Publikováno v:
Naukovyy Visnyk Dnipropetrovs'kogo Derzhavnogo Universytetu Vnutrishnikh Sprav. :82-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb3f51e21d6e87126cf11b37ab743d6e
https://doi.org/10.31733/2078-3566-2018-2-82-86
https://doi.org/10.31733/2078-3566-2018-2-82-86
Akademický článek
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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