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pro vyhledávání: '"Orysia Izhevska"'
Autor:
Orysia Izhevska
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 5, Iss 11 (101), Pp 15-23 (2019)
З метою збагачення білковими речовинами, що збалансовані за амінокислотним складом, обґрунтовано доцільність використання шроту льону
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::25517a0f71ec59afe3f966d116c7a072
http://journals.uran.ua/eejet/article/view/173430
http://journals.uran.ua/eejet/article/view/173430
Autor:
Orysia Izhevska
Publikováno v:
EUREKA: Life Sciences. 5:46-51
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties. Linen meal is an important source of dietary fiber, high protein, unsaturated f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f4f955158c5d2cce566d757b5cf3dcd
https://doi.org/10.21303/2504-5695.2019.00990
https://doi.org/10.21303/2504-5695.2019.00990
Autor:
Orysia Izhevska
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 5:15-23
For the purpose of enrichment by protein substances, balanced by amino acid composition, the feasibility of using flax meal in the recipe of bakery products, which are the basis of diets, including in restaurants, is substantiated. As a result of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a15b5b574c6fa701405aa373c18d8839
https://doi.org/10.15587/1729-4061.2019.173430
https://doi.org/10.15587/1729-4061.2019.173430