Zobrazeno 1 - 9
of 9
pro vyhledávání: '"O. Shapovalenko"'
Autor:
O. SHAPOVALENKO, L. KUSTOV
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 19, Iss 1, Pp 28-36 (2019)
This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food and processing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn
Externí odkaz:
https://doaj.org/article/fb5c9fe3c0404dbdb2732478328053de
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and forei
Externí odkaz:
https://doaj.org/article/2d3aeef6835940a787a4a0075cba744e
Autor:
R. Ribchinskiy, O. Shapovalenko
Publikováno v:
Scientific Works of National University of Food Technologies. 25:172-181
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47cf7fedd6f963c829f36f17a0f73730
https://doi.org/10.24263/2225-2924-2019-25-6-23
https://doi.org/10.24263/2225-2924-2019-25-6-23
Publikováno v:
Scientific Works of National University of Food Technologies. 25:234-242
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f35c4e990190d8941b180b31a01011ba
https://doi.org/10.24263/2225-2924-2019-25-2-25
https://doi.org/10.24263/2225-2924-2019-25-2-25
Publikováno v:
Scientific Works of National University of Food Technologies. 25:225-232
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23793b2e06a0487604e6486b2f5de119
https://doi.org/10.24263/2225-2924-2019-25-1-23
https://doi.org/10.24263/2225-2924-2019-25-1-23
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 4 (2020)
The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and forei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3347ca1bb1ff15c2e190e3b5bfb75ba
https://doi.org/10.15673/fst.v14i4.1897
https://doi.org/10.15673/fst.v14i4.1897
Publikováno v:
Scientific Works of National University of Food Technologies. 24:213-222
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ebe0c05acad0d26043bbfde359f8819
https://doi.org/10.24263/2225-2924-2018-24-3-25
https://doi.org/10.24263/2225-2924-2018-24-3-25
Publikováno v:
Scientific Works of National University of Food Technologies. 24:220-226
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b6f9035cd962a8c5424ae6f1c500362
https://doi.org/10.24263/2225-2924-2018-24-1-28
https://doi.org/10.24263/2225-2924-2018-24-1-28
Autor:
Аnatoliy M. Turenko, Anatoliy V. Uzhva, Аndriy А. Cheban, Oleksandr V. Sergienko, Vladyslav O. Shapovalenko
Publikováno v:
Trudy Odesskogo Politehničeskogo Universiteta, Vol 2014, Iss 2, Pp 50-53 (2014)
An analysis of modern technologies for manufacturing components and bearing systems made of composite materials has been conducted. These technologies are based on the polyester resin injection method and do not require high financial costs in manufa
Externí odkaz:
https://doaj.org/article/af2829121009459cbfcef03acf4225eb