Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Lyudmila Kozubaeva"'
Publikováno v:
Food Processing: Techniques and Technology. 52:729-738
Radiation processing suppresses the development of microorganisms and pests in food products. This method is safe and does not affect nutritional value; however, it may change the properties of starch and proteins. The research objective was to defin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::609c69decd82d090710da4ef80d662f2
https://doi.org/10.21603/2074-9414-2022-4-2401
https://doi.org/10.21603/2074-9414-2022-4-2401
Publikováno v:
Food Processing: Techniques and Technology. 51:819-831
Introduction. Fruit and berry extracts contain biologically active components and acids that can inhibit or activate Saccharomyces cerevisiae. The research objective was to study the effect of berry extracts on the activity of baking yeast S. cerevis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c262b00691adb6d2e9138283cafad588
https://doi.org/10.21603/2074-9414-2021-4-819-831
https://doi.org/10.21603/2074-9414-2021-4-819-831
Publikováno v:
Техника и технология пищевых производств, Vol 49, Iss 1, Pp 85-96 (2019)
Flax seeds are a valuable source of several active components and can be used for controlled modeling of bakery food value. The study featured flour mixes of first grade wheat flour and flaxseed flour (flax meal) in the ratio 92.5%:7.5%; 90.0%:10.0%,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b957b87ff5947d17903a5d315e2e4fe2
https://doi.org/10.21603/2074-9414-2019-1-85-96
https://doi.org/10.21603/2074-9414-2019-1-85-96