Zobrazeno 1 - 10
of 688
pro vyhledávání: '"Sour milk"'
Autor:
Shringarpure, Bhakti
Publikováno v:
English in Africa. Oct2019, Vol. 46 Issue 3, p93-111. 19p.
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 25, Iss 100, Pp 67-73 (2023)
The article presents the results of a study on the production of sour milk drink with amaranth flour and cranberry puree. Sour milk drink corresponds to the modern concept of production of qualitatively new food products with the directed changes of
Externí odkaz:
https://doaj.org/article/debdd549cc6f40b590dd6eef6763d7c0
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 11-19 (2023)
The need to develop new types of functional products is due to the increased demand of the population for the products of this group. The subject of the study was a fermented milk drink with rosehip extract. The article suggests the possibility of us
Externí odkaz:
https://doaj.org/article/8d6287b4159849f79dcbb2757c72b040
Autor:
LEMAN, PETER1
Publikováno v:
Novel: A Forum on Fiction. May2021, Vol. 54 Issue 1, p85-103. 19p.
Publikováno v:
Publishers Weekly. 12/11/2023, Vol. 270 Issue 51, p77-77. 1/3p. 1 Color Photograph.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Bardolph, Jacqueline
Publikováno v:
World Literature Today. Autumn98, Vol. 72 Issue 4, p727. 6p.
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 127, Iss 2, Pp 8-12 (2021)
The results of the influence of sour milk serum on the process of the technological process of dough preparation and the quality of gluten-free bread with a starch-sorghum mixture. It was found that when using a sour milk serum the acidity of the tes
Externí odkaz:
https://doaj.org/article/407e8614ebc3437fb9877863b6b0abf3
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 14-19 (2021)
The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk. It was found that the introduction of camel milk powder from a plant co
Externí odkaz:
https://doaj.org/article/77c4d240722b42c0a63fc510f3b640f2
Publikováno v:
Ресторанний і готельний консалтинг: Інновації, Vol 3, Iss 2, Pp 252-261 (2020)
The topicality. Despite the existing numerous herbal supplements, sunflower isolate is quite promising. Protein isolate has high nutritional value, balanced amino acid composition, except for low levels of lysine. Purpose and methods. There is a sub
Externí odkaz:
https://doaj.org/article/c0c9e568f4fd46429ea2e103fbe6656f