Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yuriі Korenets"'
Publikováno v:
Ukrainian Food Journal. 8:584-596
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a60b58796e6df051e8bac79107162bbc
https://doi.org/10.24263/2304-974x-2019-8-3-14
https://doi.org/10.24263/2304-974x-2019-8-3-14
Autor:
Oleg Kuzmin, Yuriі Korenets, Tatiana Shendrik, Valentyna Zubkova, Anton Kuzmin, Pavlo Bilenkyi
Publikováno v:
Ukrainian Food Journal. 7:655-670
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5eac034ba2675c8498e6661d2e10dbcc
https://doi.org/10.24263/2304-974x-2018-7-4-10
https://doi.org/10.24263/2304-974x-2018-7-4-10
Publikováno v:
EUREKA: Life Sciences. 2:54-61
The aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff753d61c88abaca51a1e91209afeacb
https://doi.org/10.21303/2504-5695.2018.00615
https://doi.org/10.21303/2504-5695.2018.00615
Publikováno v:
Eastern-European Journal of Enterprise Technologies. 2:25-31
The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of shortcake doug
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::939370896476a2af9a56363d18c29078
https://doi.org/10.15587/1729-4061.2017.98409
https://doi.org/10.15587/1729-4061.2017.98409
Publikováno v:
EUREKA: Life Sciences. 1:27-34
The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia ad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b8418eb931dced208167a6ab49ccdb2
https://doi.org/10.21303/2504-5695.2017.00299
https://doi.org/10.21303/2504-5695.2017.00299