Zobrazeno 1 - 5
of 5
pro vyhledávání: '"V. S. Kutsenkova"'
Publikováno v:
Новые технологии, Vol 20, Iss 3, Pp 61-69 (2024)
Cereals and legumes have a porous structure, being an inert carrier during mass exchange processes; they contain voids in the form of pores and stomata, on the surface of which there are foreign extractable substances in a solid state, in particular,
Externí odkaz:
https://doaj.org/article/efea89e0265e49b59eb58095cda376bc
Publikováno v:
КардиоСоматика, Vol 8, Iss 1, Pp 47-48 (2017)
Цель. Разработка технологий и оценка безопасности новых видов продуктов на молочной основе, хлебобулочных и кондитерских изделий, обог
Externí odkaz:
https://doaj.org/article/a578b97d784c41d0b2e34623e8b6ee41
Publikováno v:
Rossiiskaia selskokhoziaistvennaia nauka. :67-72
Bread is most popular product among population. Nowadays more people refuse traditional wheat bread in favor of bakery products with various functional additives. Safflower seeds as a non-traditional vegetable additive is rich in high-grade vegetable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cdefe2db09bdd5fc6047649a5155788
https://doi.org/10.31857/s2500-26272019467-72
https://doi.org/10.31857/s2500-26272019467-72
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 723:032066
Traditionally jelly desserts are sweet, calorie products which are appreciated due to their pleasant texture and a variety of taste. Sweet jelly desserts based on natural polysaccharides contain up to 20 % sucrose. Excessive consumption of sugar lead
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c20ab806f1e720c92d25ca48adbbea8f
https://doi.org/10.1088/1755-1315/723/3/032066
https://doi.org/10.1088/1755-1315/723/3/032066
Publikováno v:
КардиоСоматика, Vol 8, Iss 1, Pp 47-48 (2017)
Цель. Разработка технологий и оценка безопасности новых видов продуктов на молочной основе, хлебобулочных и кондитерских изделий, обог
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80bd5df3ef9795f75dc0db35b7154aa1
https://doi.org/10.26442/cs45585
https://doi.org/10.26442/cs45585