Сравнительная оценка влияния степени измельчения овощей (моркови) на выход соков и пюре

Autor: Shakir Aliyev, Musfiq Khalilov, Rasim Saidov, Gabil Mammadov, Gahira Allahverdiyeva

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 6 No. 11 (114) (2021): Technology and Equipment of Food Production; 60-67
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технологии и оборудование пищевых производств; 60-67
Eastern-European Journal of Enterprise Technologies; Том 6 № 11 (114) (2021): Технології та обладнання харчових виробництв; 60-67
Eastern-European Journal of Enterprise Technologies, Vol 6, Iss 11 (114), Pp 60-67 (2021)

Some vegetables and fruits are indispensable for the production of a wide range of food, juice and confectionery products, because of their chemical composition and biochemical properties. One of the factors hindering their widespread use in the food

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c802af3aec65629233fd6b12b11cceed
https://doi.org/10.15587/1729-4061.2021.247669

Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Autor: Eldaniz Bayramov, Shakir Aliyev, Afat Gasimova, Sevda Gurbanova, Ilhama Kazimova

Publikováno v: Eastern-European Journal of Enterprise Technologies; Vol. 2 No. 11 (116) (2022): Technology and Equipment of Food Production; 58-68
Eastern-European Journal of Enterprise Technologies; Том 2 № 11 (116) (2022): Технології та обладнання харчових виробництв; 58-68

Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df2857cdd73b46bfe32f6b31b895352d
https://zenodo.org/record/6522145