IMPROVING THE TECHNOLOGY OF GLUTEN-FREE BREAD WITH QUINOA FLOUR.

Autor: Samilyk, Maryna, Nahornyi, Yaroslav, Tkachuk, Svetlana, Ryzhkova, Taisia, Gurskyi, Petro, Savchuk, Liubov, Petrenko, Alla, Hrinchenko, Dmytro

Publikováno v: Eastern-European Journal of Enterprise Technologies; 8/2/2024, Vol. 131 Issue 11, p43-50, 8p

Effect of the cryopowder 'beet' on quality indicators of new curd desserts

Autor: Hachak, Yuriy, Slyvka, Natalya, Gutyj, Bogdan, Vavrysevych, Jaroslava, Sobolеv, Alexander, Bushueva, Inna, Samura, Tatyana, Paladiychuk, Olena, Savchuk, Liubov, Pikhtirova, Alina

Publikováno v: Eastern-European Journal of Enterprise Technologies; Том 1, № 11 (97) (2019): Technology and Equipment of Food Production; 52-59
Восточно-Европейский журнал передовых технологий; Том 1, № 11 (97) (2019): Технологии и оборудование пищевых производств; 52-59
Східно-Європейський журнал передових технологій; Том 1, № 11 (97) (2019): Технології та обладнання харчових виробництв; 52-59

Natural plant bio-additives deserve special attention, because due to their natural properties they provide dairy products with functional properties. The use of such additives makes it possible to fill the shortage of essential nutrients, increase n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=scientific_p::9f18b3fafbf7e2f9f58bade01c5abee4
http://journals.uran.ua/eejet/article/view/154942