Zobrazeno 1 - 10
of 25
pro vyhledávání: '"M.K. Sadygova"'
Publikováno v:
Volga Region Farmland, Iss 4, Pp 42-48 (2019)
Wheat flour obtained from winter soft wheat grain of the Saratovskaya 17 variety, grown under the conditions of leached, medium-power, low-humus, medium loamy black soil of the Middle Volga region of the Russian Federation (Ulyanovsk Region) in 2017-
Externí odkaz:
https://doaj.org/article/bb85094e664647cca1a0d36716019022
Publikováno v:
Сурский вестник. :74-78
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d07560d17b5595f1636ea362d0d70a22
https://doi.org/10.36461/2619-1202_2023_01_013
https://doi.org/10.36461/2619-1202_2023_01_013
Publikováno v:
Сурский вестник. :50-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c703a1dd2be2e2f64c83f7591e86049
https://doi.org/10.36461/2619-1202_2022_03_008
https://doi.org/10.36461/2619-1202_2022_03_008
Publikováno v:
Сурский вестник. :45-51
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76daa0aa741e808be28d85b327968017
https://doi.org/10.36461/2619-1202_2022_02_009
https://doi.org/10.36461/2619-1202_2022_02_009
Publikováno v:
Сурский вестник. :70-75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::251f94e5ce25930689bdf054954a1f0e
https://doi.org/10.36461/2619-1202_2022_02_013
https://doi.org/10.36461/2619-1202_2022_02_013
Publikováno v:
Khleboproducty. 30:58-62
The article presents the results of a study of the formation of flavor‑forming substances in flour products with the addition of foxtail millet and amaranth flour to the recipe. It is proved instrumentally on the smell analyzer «MAG‑8» with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90d4e29c31890d7226a7682760801982
https://doi.org/10.32462/0235-2508-2021-30-3-58-62
https://doi.org/10.32462/0235-2508-2021-30-3-58-62
Publikováno v:
Сурский вестник. :62-67
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1667636681f55f1f7ed90950fd1ebc1
https://doi.org/10.36461/2619-1202_2021_04_011
https://doi.org/10.36461/2619-1202_2021_04_011
Publikováno v:
Khleboproducty. 30:56-59
The article considers the possibility of using grape seed flour in the recipe of a breakfast bun in the amount of 10 and 15% by weight of wheat flour and grape seed oil instead of margarine. The data of mixograms and Mixolab profilers are presented,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8f0ea82b98098b8a67ce93ac276a105
https://doi.org/10.32462/0235-2508-2021-30-5-56-59
https://doi.org/10.32462/0235-2508-2021-30-5-56-59
Publikováno v:
Khleboproducty. 30:40-45
The article experimentally substantiates the prospects of obtaining powder from eggplant pulp, and its application in the technology of the national fried bakery product-baursaks. There are two ways to prepare eggplant for processing in order to remo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25c1dcb66fbc52b60e1a1ceda3e4a8da
https://doi.org/10.32462/0235-2508-2021-30-11-40-45
https://doi.org/10.32462/0235-2508-2021-30-11-40-45
Publikováno v:
Сурский вестник. :74-79
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f398b6221c61b70f1a532c010e34097
https://doi.org/10.36461/2619-1202_2021_04_013
https://doi.org/10.36461/2619-1202_2021_04_013