Juvenile delinquency rates in Ukraine in 2016–2017

Autor: Minchenko, Sergii, Shcherbakova, Hanna V.

Publikováno v: Kultura Bezpieczeństwa. Nauka-Praktyka-Refleksje / Security Culture. Science-Practice-Review. (34):96-104

Externí odkaz: https://www.ceeol.com/search/article-detail?id=855564

SUBSTANTIATION OF BASIC STAGES OF GLUTEN-FREE STEAMED BREAD PRODUCTION AND ITS INFLUENCE ON QUALITY OF FINISHED PRODUCT.

Autor: Shanina, Olga¹ o.shanina.ua@gmail.com, Minchenko, Sergii¹ wild005@mail.ru, Gavrysh, Tetyana¹ gavrishtanya@ukr.net, Sukhenko, Yuriy¹ suhenko@ukr.net, Sukhenko, Vladyslav¹ vladsuhenko@gmail.com, Vasyliv, Volodimir¹ vasiliv-vp@ukr.net, Miedviedieva, Natalia¹ natalya.miedvedeva@gmail.com, Mushtruk, Mikhailo¹ mixej.1984@ukr.net, Stechyshyn, Myroslav¹ m-mezon@ukr.net, Rozbytska, Tatyana¹ roirf1991@gmail.com

Publikováno v: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p189-201. 13p.

Research of polysaccharide and protein supplements influence on viscous properties of gluten-free dough

Autor: Shanina, Olga, Gavrish, Tetyana, Haliasnyi, Ivan, Minchenko, Sergii

Publikováno v: Technology audit and production reserves; Том 2, № 3(34) (2017): Chemical Engineering; 30-35
Technology audit and production reserves; Том 2, № 3(34) (2017): Хімічна інженерія; 30-35
Technology audit and production reserves; Том 2, № 3(34) (2017): Химическая инженерия; 30-35

Development of measures to improve the structural and mechanical properties of dough and bread is important issue of improving of gluten-free bread technology. For this purpose, it was suggested to use polysaccharide and protein supplements during do

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::1c36690a033ec7dd0fd8b3b0fa2c463a
http://journals.uran.ua/tarp/article/view/100044