Zobrazeno 1 - 6
of 6
pro vyhledávání: '"N. KHORENGHY"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 21, Iss 3, Pp 12-20 (2022)
The most common in Ukraine today is the use of a synthetic group of technological additives used in flour mills, bakeries, confectioneries, etc. However, more promising and natural is the group of herbal supplements. The article analyzes the influenc
Externí odkaz:
https://doaj.org/article/0018fe562e6d4dcd99d6730dec57bdac
Autor:
N. KHORENGHY, A. LAPINSKA
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 18, Iss 4, Pp 27-35 (2018)
The article analyzes the structure of production of cereals in the country, it is established that during the processing of grain into grains a significant part of secondary material resources (flour and husk) is formed. Therefore, it is important to
Externí odkaz:
https://doaj.org/article/28023b38bbfc4c42a4a697288c5579ac
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 3 (2020)
The article presents and briefly discusses the benefits of consuming wholemeal products, including wholemeal flour. The production technologies of wholemeal flour have been classified, and their advantages and disadvantages analysed. The academic com
Externí odkaz:
https://doaj.org/article/3e5ffc69989f4370920fb47b6c311e91
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 3 (2019)
The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrient
Externí odkaz:
https://doaj.org/article/0fd97b6114834ff5ae06cfc6dcad2b4e
Autor:
A. Lapinska, N. Khorenghy
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 18, Iss 4, Pp 27-35 (2018)
The article analyzes the structure of production of cereals in the country, it is established that during the processing of grain into grains a significant part of secondary material resources (flour and husk) is formed. Therefore, it is important to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe647f96c122c31cc7fcdf2378befc2a
https://doaj.org/article/28023b38bbfc4c42a4a697288c5579ac
https://doaj.org/article/28023b38bbfc4c42a4a697288c5579ac
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 3 (2019)
The article considers the end use of a new wheat variety with a high biological value, Chornobrova. It is shown that, for the nation’s health, it is important to increase the nutritional value of flour by increasing the content of the main nutrient
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47419ad73a71945558488dbd7d466c94
https://doi.org/10.15673/fst.v13i3.1474
https://doi.org/10.15673/fst.v13i3.1474