Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Sapozhnikov AL"'
Publikováno v:
E3S Web of Conferences, Vol 451, p 04006 (2023)
Development of new formulations of bakery products with the use of vegetable ingredients is a promising direction for agriculture and food processing industry contributing their sustainable development. Thus, the development of new formulations and p
Externí odkaz:
https://doaj.org/article/e35bf2cf1f6343029983b6dbbbf2c4fd
Autor:
Kopylova Anastasiia V., Motovilov Oleg K., Sapozhnikov Aleksandr N., Levin Timofey A., Rybakolnikova Inna Y.
Publikováno v:
E3S Web of Conferences, Vol 296, p 07008 (2021)
Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can pro
Externí odkaz:
https://doaj.org/article/1682050cd4214021892f71911e93e990
Publikováno v:
E3S Web of Conferences, Vol 296, p 07006 (2021)
The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows f
Externí odkaz:
https://doaj.org/article/ea3828068f6245e183ceb4b32ecac3a1
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1990 Jan-Feb; Vol. 69 (1), pp. 58-60.
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1978 Sep-Oct; Vol. 57 (5), pp. 88-9.
Publikováno v:
Meditsinskaia tekhnika [Med Tekh] 1976 Jan-Feb (1), pp. 14-9.
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1986 Sep-Oct; Vol. 65 (5), pp. 53-4.
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1989 Mar-Apr; Vol. 68 (2), pp. 91-2.
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1970 Nov-Dec; Vol. 49 (6), pp. 86-7.
Autor:
Napadov MA, Sapozhnikov AL
Publikováno v:
Stomatologiia [Stomatologiia (Mosk)] 1972 Sep-Oct; Vol. 51 (5), pp. 64.