Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Larysa Mykhonik"'
Autor:
Oleg Kuzmin, Nataliia Stukalska, Larysa Mykhonik, Olga Koval, Volodymyr Polyovyk, Ganna Berezova
Publikováno v:
Ukrainian Food Journal. 10:807-827
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::153b83f28eccc62727fa3a1281515418
https://doi.org/10.24263/2304-974x-2021-10-4-14
https://doi.org/10.24263/2304-974x-2021-10-4-14
Publikováno v:
Ukrainian Food Journal. 10:492-506
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e74b7d1cdba1a5c9f893b356c3113778
https://doi.org/10.24263/2304-974x-2021-10-3-6
https://doi.org/10.24263/2304-974x-2021-10-3-6
Autor:
Inna Hetman, Yulia Bondarenko, Galina Andronovich, Olena Bilyk, Oksana Kochubei-Lytvynenko, Larysa Mykhonik
Publikováno v:
EUREKA: Life Sciences. 4:9-18
Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::983b588fcc94ecc2f22c54d4dd4a8f2e
https://doi.org/10.21303/2504-5695.2019.00973
https://doi.org/10.21303/2504-5695.2019.00973
Autor:
Inna Hetman, Larysa Mykhonik, Galina Andronovich, Olena Bilyk, Oksana Kochubei-Lytvynenko, Yulia Bondarenko
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 4, Iss 11 (100), Pp 46-55 (2019)
При розроблені хлібобулочних виробів, збагачених фізіологічно-активними речовинами нетрадиційних видів сировини, популярністю корист
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edfff57d9a094fb6860e89bc3243e9a2
https://zenodo.org/record/3464901
https://zenodo.org/record/3464901
