Zobrazeno 1 - 10
of 15
pro vyhledávání: '"L.F. Obrushnikova"'
Publikováno v:
Agrarian-And-Food Innovations. 11:65-75
Aim. Development of a fermented milk drink using secondary raw materials from the dairy industry, with the addition of plant components, characterized by high consumer properties and high nutritional value. Materials and Methods. The production of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ad29a5c0a0b6176080b16a6ff543c5c
https://doi.org/10.31208/2618-7353-2020-11-65-75
https://doi.org/10.31208/2618-7353-2020-11-65-75
Publikováno v:
Agrarian-And-Food Innovations. 9:56-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79d429ab298b1199de11717d7cec5555
https://doi.org/10.31208/2618-7353-2020-9-56-65
https://doi.org/10.31208/2618-7353-2020-9-56-65
Autor:
D.N. Pilipenko, S.A. Surkova, L.F. Obrushnikova, S.E. Bozhkova, A.G. Zolotareva, A.N. Tupikova
Publikováno v:
Agrarian-And-Food Innovations. 8:89-95
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21b1ec655a2d9517b29219037cf13fb7
https://doi.org/10.31208/2618-7353-2019-8-89-95
https://doi.org/10.31208/2618-7353-2019-8-89-95
Autor:
T.P. Pogorelets, D.N. Pilipenko, S.A. Surkova, L.F. Obrushnikova, N.S. Gaivoronskaya, S.E. Bozhkova
Publikováno v:
Agrarian-And-Food Innovations. 6:67-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7498e48b14c380a7a804de00a0dba341
https://doi.org/10.31208/2618-7353-2019-6-67-73
https://doi.org/10.31208/2618-7353-2019-6-67-73
Autor:
A.B. Sloshenkin, D.N. Pilipenko, L.F. Obrushnikova, D.S. Belova, S.E. Bozhkova, E.Yu. Zlobina, D.A. Mosolova
Publikováno v:
Agrarian-And-Food Innovations. :56-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca19778c4311d11410615236faf90f52
https://doi.org/10.31208/2618-7353-2018-4-56-62
https://doi.org/10.31208/2618-7353-2018-4-56-62
Publikováno v:
Agrarian-And-Food Innovations. 1:69-73
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504b594394148e5fc3f6c594923ca08f
https://doi.org/10.31208/2618-7353-2018-1-3-69-73
https://doi.org/10.31208/2618-7353-2018-1-3-69-73
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 848:012022
The article describes the solution to the problem of expanding the range of meat products with the addition of plant-based ingredients of a functional orientation with a reduced caloric content. The research was carried out on experimental samples of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c38659432b04535ada5998784888652
https://doi.org/10.1088/1755-1315/848/1/012022
https://doi.org/10.1088/1755-1315/848/1/012022
Autor:
O. P. Serova, N. I. Mosolova, D.N. Pilipenko, L.F. Obrushnikova, M. I. Slozhenkina, D. A. Skachkov
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032002
The article discusses the relevance of the development of fermented whey beverages with the addition of plant components. The relevance of the study is confirmed by literature sources that indicate the possibility of obtaining such beverages with hig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74c5ddea6f9d65b1af45868dc2beed27
https://doi.org/10.1088/1755-1315/677/3/032002
https://doi.org/10.1088/1755-1315/677/3/032002
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Conference
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