Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maxim Shadrin"'
Autor:
Tatiana Zaitseva, Maxim Shadrin, Irina Dolmatova, Olga Sherstneva, Anuarbek Suychinov, Ivan Mikolaychik, Olga Neverova, Olga Anichkina, Larisa Morozova, Vladimir A. Ermolaev, Nina Burakovskaya, Maksim Rebezov
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 8:368-373
This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::139a5a716f159d14da5ba708c0f7531d
https://doi.org/10.18006/2020.8(spl-2-aabas).s368.s373
https://doi.org/10.18006/2020.8(spl-2-aabas).s368.s373
Autor:
Ekaterina Strigulina, Igor Grigoryants, Nina Burakovskaya, Maria Smirnova, Natalya Fedoseeva, Galiya Abdilova, Maxim Shadrin, Marina Artamonova, Anna Terekhova, Alena Ermienko
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e29921, Published: 27 SEP 2021
Food Science and Technology, Issue: ahead, Published: 27 SEP 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e29921, Published: 27 SEP 2021
Food Science and Technology, Issue: ahead, Published: 27 SEP 2021
Food processing (FP) industries are dominated by thermal inputs for food preservation. Such treatments can, however, contribute to some undesirable changes in the quality attributes and nutritional value of food. Non-thermal storage processes, on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f8cdbbabbff633f95aba8e4499f2c34
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005047207&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005047207&tlng=en
Autor:
S., Kitaibekova, N., Ivannikova
Publikováno v:
Perspectives of Higher Education Development / Oliy Ta'lim Taraqqiyoti Istiqbollari; 2023, Issue 13, p116-127, 12p