Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Natalia Yarovan"'
Autor:
Elena Kuznetsova, Elena Klimova, Dmitry Uchasov, Natalia Yarovan, Svetlana Motyleva, Ján Brindza, Natalya Berezina, Tatyana Bychkova, Vera Gavrilina, Gennadii Piyavchenko
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://doaj.org/article/4fd453f388454965abe8bc8c0bed18e4
Publikováno v:
Proceedings of the Kuban State Agrarian University. 1:264-271
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::451a00a03406a6b6a618e87d3d3290df
https://doi.org/10.21515/1999-1703-81-264-271
https://doi.org/10.21515/1999-1703-81-264-271
Publikováno v:
Proceedings of the Kuban State Agrarian University. 1:229-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56535f888b5b972915620bea9b9f06a5
https://doi.org/10.21515/1999-1703-80-229-235
https://doi.org/10.21515/1999-1703-80-229-235
Publikováno v:
BIO Web of Conferences, Vol 32, p 03019 (2021)
According to the Federal Law of August 3, 2018 No. 280-FZ organic agriculture is referred to as total economic activity that enables the development of ways, methods and technologies that promote favorable state of the environment and improve human h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f63bb59da564f3896e4f7a8263424b
https://www.bio-conferences.org/articles/bioconf/full_html/2021/04/bioconf_ppsis2021_03019/bioconf_ppsis2021_03019.html
https://www.bio-conferences.org/articles/bioconf/full_html/2021/04/bioconf_ppsis2021_03019/bioconf_ppsis2021_03019.html
Autor:
Gennadii Piyavchenko, Dmitry Uchasov, Natalia Yarovan, Tatyana Bychkova, Elena Kuznetsova, Natalya Berezina, Vera Gavrilina, Ján Brindza, S. M. Motyleva, Elena Klimova
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 735-743 (2018)
A grain concentrate was developed for use in bread baking based on whole-ground fermented wheat grain, to enhance that the beneficial properties have fermented wholegrain buckwheat grains in an amount of 20% by weight of the fermented wheat. For the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a1cce8d5e6072fd0d024bdb241a837b
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/981