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pro vyhledávání: '"N. K. Lapteva"'
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 21, Iss 3, Pp 293-300 (2020)
In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human n
Externí odkaz:
https://doaj.org/article/275c8ca272ba4ff8872ba56eaf25d3b1
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 20, Iss 4, Pp 334-342 (2019)
In order to expand the range of flour confectionary for healthy nutrition, documentation on new gingerbread products with increased food value was developed in 2017-2018. They are Prune gingerbread (kovrizhka) and gingerbread (pryanik) "Zabava", "Fan
Externí odkaz:
https://doaj.org/article/4ab128b8b80946a989b74d36aa7feeac
Autor:
N. K. Lapteva, L. V. Mit'kinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 66, Iss 5, Pp 69-74 (2018)
The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products
Externí odkaz:
https://doaj.org/article/84481b3ee9a044ab8a07a671496dd7c7
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 0, Iss 5, Pp 16-20 (2017)
Studies on design of scientific and technological documentation for new flour confectionary with increased nutritional value are conducted in North-East Agricultural Research Institute. High attention is paid to using of rye raw material (rye flour a
Externí odkaz:
https://doaj.org/article/ebfa2fa157cc431e87bf24157fd3a241
Autor:
N. K. Lapteva, L. V. Mitkinykh
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 0, Iss 3, Pp 23-26 (2016)
New products of the North-East Agricultural Research Institute are presented in article: small-pieces bakery products: "Khlynovskie", "Sel'skie", "Derevenskie" and bread "Vyatsky with buckwheat groats" which are developed from a mix of rye and wheat
Externí odkaz:
https://doaj.org/article/0c35858c7b544bf38654fd168bf2e36a