Zobrazeno 1 - 10
of 14
pro vyhledávání: '"V V, Litvyak"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 31-47 (2024)
Investigation of inulin and the possibilities of its use is a relevant and important scientific and practical task. The goal is to study the features of the structural organization of inulin and analyze the possibilities of its use. The object and me
Externí odkaz:
https://doaj.org/article/551d9abec6ab448792fbb5a53db6d7c9
Publikováno v:
Nauka i Tehnika, Vol 21, Iss 2, Pp 107-113 (2022)
In modern mechanical engineering, along with reducing the metal consumption of structures, the main task is to increase the reliability and durability of parts, assemblies of mechanisms. This problem never loses its relevance due to the ever-increasi
Externí odkaz:
https://doaj.org/article/fe803c9a151246809cf7195d3e85260c
Publikováno v:
Food Industry: Science and Technology. 14:16-30
A detailed granulometric analysis of native starches of various botanical origin was carried out: sorghum with a granule size of 3,5–21,7 μm and an average size of 11,0 μm, wheat with a granule size of 2,8–30,7 μm and an average size of 12,4
Autor:
V V Litvyak, Yu.K. Kazimirova, V.G. Gustinovich, I.M. Zharkova, Yu.F. Roslyakov, S.Ya. Koryachkina
Publikováno v:
AIC development problems of the region. 1:182-193
В книге подробно описана история молока и молочных продуктов, дана общая характеристика молока, охарактеризованы разные виды молока, оп
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::819a21cde3f612b894eceb0e4c414fee
https://doi.org/10.12731/978-5-907208-79-7
https://doi.org/10.12731/978-5-907208-79-7
В книге описана история появления киселя, дана общая характеристика киселя, приведена технология промышленного производства сухих сла
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9a3f9588e55e1d8e16a43fdece5ee7f
https://doi.org/10.12731/978-5-907208-74-2
https://doi.org/10.12731/978-5-907208-74-2
В книге подробно описана история молока и молочных продуктов, дана общая характеристика молока, охарактеризованы разные виды молока, оп
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9157ba20de4ba973559f4c99b034eb8f
https://doi.org/10.12731/978-5-907208-78-0
https://doi.org/10.12731/978-5-907208-78-0
В книге описана история появления каши, дана общая характеристика каши, кратко описана технология промышленного производства каши (кру
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b09ccc27fbbde914c16c3212951c1db9
https://doi.org/10.12731/978-5-907208-77-3
https://doi.org/10.12731/978-5-907208-77-3
В книге подробно описана история кофе. Дана характеристика кофейного дерева, сортов кофе, кофе как напитка. Охарактеризованы основные и
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cada82f1e6dbe5ee52a3f24c2b81f739
https://doi.org/10.12731/978-5-907208-73-5
https://doi.org/10.12731/978-5-907208-73-5
Publikováno v:
Voprosy pitaniia. 87(5)
Almost all currently used technologies for the food production are related to the melanoidinformation reaction, which has a significant effect on appearance, taste, nutritional value and consumer properties of the foodstuffs. To assess the effect of