Zobrazeno 1 - 9
of 9
pro vyhledávání: '"O. Samohvalova"'
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtai
Externí odkaz:
https://doaj.org/article/4cf23c44b8da458d9446defc67739f88
Publikováno v:
Scientific Works of National University of Food Technologies. 27:129-139
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd8cff08c7ac5d3575866ed5cf76cf2
https://doi.org/10.24263/2225-2924-2021-27-2-15
https://doi.org/10.24263/2225-2924-2021-27-2-15
Publikováno v:
Proceeding of the International Science and Technology Conference "FarEastСon 2019" ISBN: 9789811522437
The problem of formation of temporal competence of students of economic directions of training is presented in this chapter. Theoretical aspects of time as a personal characteristic of a person are considered. The concept of “temporality” as a ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0f4fa9d2f85448af50a4618bcda741e
https://doi.org/10.1007/978-981-15-2244-4_43
https://doi.org/10.1007/978-981-15-2244-4_43
Improvement of the technology of producing pastry semi-finished product by using protein and mineral supplement is suggested in the article. The review of the literary data, which prove the expediency of the improvement of these products nutrient com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bcdeb033bf4e6f9b9118485e68aea07e
The article presents the results of research regarding the effect of 10–20% of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of finished products. The effect of extraction cake of oat ger
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fd17d350ef427827bf8b15bfa3b8eca
Publikováno v:
Proceedings of the International Scientific Conference "Far East Con" (ISCFEC 2018).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8265f12d894ba1930a400c56968d3de7
https://doi.org/10.2991/iscfec-18.2019.92
https://doi.org/10.2991/iscfec-18.2019.92
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::357e44d7d2760e637e044e9f323cf909
http://journals.gsjp.eu/index.php/foodtech/article/view/945
http://journals.gsjp.eu/index.php/foodtech/article/view/945
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