Výsledky vyhledávání - "Olga Temnikova"

REVIEW OF THE ARTICLE «THE DIGITALLY PRESERVED OLD-AGED ART, CULTURE AND ARTISTS: AN EXPLORATION OF GOOGLE ARTS AND CULTURE» BY A. W. SHOWKAT, A. ASIFA, S. A. GANAIE (PSU RESEARCH REVIEW, 2019)

Autor: Olga Temnikova

Publikováno v: Digitalization. 3:109-116

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::84b11499b4be2591b8f07e8586c032bd
https://doi.org/10.37993/2712-8733-2022-3-2-109-116

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Economic efficiency of investments in producing a mixture from brewing waste for the recultivation of soil contaminated with oil and oil products

Autor: Galina S. Mukovnina, Elena Yu. Rudenko, Olga Temnikova, Artem G. Kashaev, Roman S. Mukovnin

Publikováno v: BIO Web of Conferences, Vol 17, p 00179 (2020)

The study of the economic efficiency of investments in the production of a mixture of brewing waste provides an opportunity to assess the possibility of its practical use for the restoration of soils contaminated with oil and oil products. The UNIDO

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c633c22845d4635bcb2e9b7989b0f32
https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00179/bioconf_fies2020_00179.html

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Technology of functional bread using buckwheat flour

Autor: Olga Temnikova, Anna Ruzyanova, E Yu Rudenko, O V Senchenko

Publikováno v: IOP Conference Series: Earth and Environmental Science. 640:022002

Buckwheat flour contains valuable protein, flavonoids, rutin. It is characterized by proper balance of nutrients. It was revealed that the most common sources of functional ingredients are flour as well as plant raw materials which are added powdered

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5f116219688ad7eaf3903121058e3ad0
https://doi.org/10.1088/1755-1315/640/2/022002

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Technology of gluten-free pastries using sorghum flour

Autor: Olga Temnikova, Anna Ruzyanova

Publikováno v: IOP Conference Series: Earth and Environmental Science. 315:052022

The purpose of this research is to create a new way of making gluten-free foods. Gluten-free cereals acreages in Russia were analyzed. It was revealed that gluten-free cereals have much less acreages than wheat one which is why gluten-free food produ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ff642f201413096f457cab6596241ce6
https://doi.org/10.1088/1755-1315/315/5/052022

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