STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP

Autor: G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)

The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different value

Externí odkaz: https://doaj.org/article/fffa8bab2cb34c8ca9b8332fa5093507

Justification of the duration of fermentation of milk mixture in technology of sour milk desserts

Autor: U. Kuzmyk, O. Bass, N. Yushchenko, A. Makhmudov, I. Mukoliv

Publikováno v: Scientific Works of National University of Food Technologies. 27:81-89

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d6d95d20394f1b33c5ab8469990d7491
https://doi.org/10.24263/2225-2924-2021-27-5-11

ADMINISTRATIVE AND LEGAL STATUS OF SUBJECTS OF THE STATE’S FINANCIAL SYSTEM MANAGEMENT

Autor: H. Strelchenko, Оksana, O. Bass, Viktoriya, Horbach-Kudria, Ivanna, Myrhorod-Karpova, Valeriia

Publikováno v: Revista Gênero e Interdisciplinaridade; Vol. 2 No. 01 (2021)
Revista Gênero e Interdisciplinaridade; v. 2 n. 01 (2021)
Revista Gênero e Interdisciplinaridade
Instituto de Ensino e Pesquisa Periodicojs
instacron:IEPP

The relevance of this article is due to the fact that the development of economic relations and the emergence of new socio-economic conditions of public life began the thorough identification of the subjects of management of the Ukrainian financial s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd2821991f5a757d4d43321774748c91
https://doi.org/10.51249/gei.v2i01.133

STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP

Autor: T. Sharahmatova, N. Breus, I. Shevchenko, O. Bass, G. Polischuk

Publikováno v: Harčova Nauka ì Tehnologìâ, Vol 13, Iss 2 (2019)

The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different value

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4790c64f076c00681cbbdebd84bec1f
https://doi.org/10.15673/fst.v13i2.1383

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