Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yu. Kambulova"'
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 4, Pp 19-27 (2023)
Butter cookies refer to products obtained on the basis of visco-plastic dough, which is characterized by a significant amount of fat components, sugar, and the use of wheat flour with an average gluten content. Such a formulation makes the finished p
Externí odkaz:
https://doaj.org/article/be1936806fec45ee87481977d4700018
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 3 (2019)
In 2013, WHO adopted the “Global Action Plan for the Prevention and Control of Noncommunicable Diseases 2013‒2020” that set strategic goals for food manufacturers. The goals included lower fat content, complete elimination of trans fats, loweri
Externí odkaz:
https://doaj.org/article/cd410b7a2cf446f587c0f167fc881541
Publikováno v:
Scientific Works of National University of Food Technologies. 26:153-164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7c067404d4715e286f158ef1840fd4e
https://doi.org/10.24263/2225-2924-2020-26-1-19
https://doi.org/10.24263/2225-2924-2020-26-1-19
Publikováno v:
Food Industry. 29:22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db9f80d475dba51f7b6b54e49b0327eb
https://doi.org/10.24263/2225-2916-2021-29-5
https://doi.org/10.24263/2225-2916-2021-29-5
Publikováno v:
Food Industry. 28:54
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ddc6d0fe997ac5a219c382ddec5ace1
https://doi.org/10.24263/2225-2916-2020-28-9
https://doi.org/10.24263/2225-2916-2020-28-9