Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Svitlana Litvynchuk"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 1, Pp 5-14 (2023)
The purpose of this paper is determination of the effect of rice flour on the conformational transformations in the structure of wheat bread, which contains lecithin, and its quality indicators. In the last decade, inflammatory bowel diseases, which
Externí odkaz:
https://doaj.org/article/1e9c60745e494abf8f8fb2eab8d59787
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 161-170 (2022)
Externí odkaz:
https://doaj.org/article/053ca3124e544604803e107afa2fc954
Autor:
Svitlana Litvynchuk, Oleg Galenko, Alessio Cavicchi, Costanza Ceccanti, Chiara Mignani, Lucia Guidi, Anastasiia Shevchenko
Publikováno v:
Plants, Vol 11, Iss 20, p 2762 (2022)
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid profile. During the technological process of making bread, there are conformational changes in
Externí odkaz:
https://doaj.org/article/01859428e32d49b29ae8f49a08646f11
Publikováno v:
Ukrainian Journal of Food Science. 10:5-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f13f5bf339fff8d70ec7824a59e9f6c0
https://doi.org/10.24263/2310-1008-2022-10-1-3
https://doi.org/10.24263/2310-1008-2022-10-1-3
Autor:
Serhii Ryzhuk, Henrikh Milosta, Oleksandr Shevchenko, Svitlana Litvynchuk, Mykola Liashenko, Lidia Protsenko, Liliia Yanse
Publikováno v:
Ukrainian Food Journal. 9:425-436
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d38f56ef998caaf5ed6ec78ce710e7
https://doi.org/10.24263/2304-974x-2020-9-2-13
https://doi.org/10.24263/2304-974x-2020-9-2-13