Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Olha Aliieva"'
Publikováno v:
Наукові горизонти, Vol 25, Iss 11, Pp 63-73 (2023)
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadm
Externí odkaz:
https://doaj.org/article/fcdf24e67d6842ff8a32593969dd3332
Publikováno v:
Scientific Horizons. 25
To increase the nutritional value of wheat bread as a staple food using non-conventional wholesome floury ingredients should meet high expectations of consumers. The study was aimed to investigate the effect of amaranth groats application into breadm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10fc8d83e1e213012246e05784d3f9bf
https://doi.org/10.48077/scihor.25(11).2022.63-73
https://doi.org/10.48077/scihor.25(11).2022.63-73
Publikováno v:
Наукові горизонти, Vol 24, Iss 2, Pp 16-26 (2021)
The same fractional composition and uniformity of distribution of raw material components of plant origin in the mixture are the main criteria for the liquid feed quality. This is ensured by the homogenisation and dispersion of feed components using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e140234b03389d4c4325329a36a4831
https://doi.org/10.48077/scihor.24(2).2021.16-26
https://doi.org/10.48077/scihor.24(2).2021.16-26
Autor:
Olha Aliieva
Publikováno v:
Сучасні дослідження з іноземної філології. 20:7-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a38394ee641a95f0bacb66e96ff0bfa7
https://doi.org/10.32782/2617-3921.2021.20.7-15
https://doi.org/10.32782/2617-3921.2021.20.7-15