Works matching IS 17293774 AND DT 2018 AND VI 93 AND IP 11

Results: 7

SUBSTANTIATION OF THE DEVELOPMENT OF FORMULATIONS FOR ORGANIC CUPCAKES WITH AN ELEVATED PROTEIN CONTENT.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 51, doi. 10.15587/1729-4061.2018.133705
By:
- Tkachenko, A.;
- Birta, G.;
- Burgu, Y.;
- Floka, L.;
- Kalashnyk, O.
Publication type:
Article
THE STUDY OF INFLUENCE OF NATURAL ANTIOXIDANTS ON QUALITY OF PEANUT AND LINSEED OIL BLENDS DURING THEIR STORAGE.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 44, doi. 10.15587/1729-4061.2018.133433
By:
- Lehnert, S.;
- Dubinina, A.;
- Deynichenko, H.;
- Khomenko, O.;
- Gapontseva, O.;
- Antoniuk, I.;
- Medvedeva, A.;
- Demichkovska, M.;
- Vasylieva, O.
Publication type:
Article
SUBSTANTIATION OF THE MECHANISM OF INTERACTION BETWEEN THE CARBOHYDRATES OF RYE-WHEAT FLOUR AND NANOPARTICLES OF THE POLYFUNCTIONAL FOOD ADDITIVE "MAGNETOFООD.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 59, doi. 10.15587/1729-4061.2018.133373
By:
- Tsykhanovska, I.;
- Evlash, V.;
- Alexandrov, A.;
- Lazareva, T.;
- Yevlash, T.
Publication type:
Article
ANALYSIS OF BACKGROUND AND DEVELOPMENT OF TECHNOLOGICAL PRINCIPLES OF MILK PROCESSING BY COUPSULATION.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 17, doi. 10.15587/1729-4061.2018.133365
By:
- Grynchenko, N.;
- Pyvovarov, P.;
- Nagornyi, O.
Publication type:
Article
EFFECT OF BLANCHING AND TREATMENT WITH A SALT SOLUTION ON THE BIOLOGICAL VALUE OF BROCCOLI.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 25, doi. 10.15587/1729-4061.2018.133307
By:
- Belinska, S.;
- Kаmienieva, N.;
- Levytska, S.;
- Rogalskiy, S.
Publication type:
Article
STUDYING THE EFFECT OF SESAME FLOUR ON THE TECHNOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 6, doi. 10.15587/1729-4061.2018.133233
By:
- Bilyk, O.;
- Bondarenko, Yu.;
- Hryshchenko, A.;
- Drobot, V.;
- Kovbasa, V.;
- Shutyuk, V.
Publication type:
Article
DEVELOPMENT OF A TECHNOLOGY OF VITAMINIZED BLENDED VEGETABLE OILS AND THEIR IDENTIFICATION BY THE FATTY ACID AND VITAMIN CONTENTS.
Published in:
Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 32, doi. 10.15587/1729-4061.2018.131971
By:
- Kotliar, Ye.;
- Topchiy, O.;
- Kyshenia, A.;
- Polumbryk, M.;
- Garbazhiy, K.;
- Lanzhenko, L.;
- Bogdan, M.;
- Yasko, V.;
- Honcharenko, T.
Publication type:
Article

Works matching IS 17293774 AND DT 2018 AND VI 93 AND IP 11

SUBSTANTIATION OF THE DEVELOPMENT OF FORMULATIONS FOR ORGANIC CUPCAKES WITH AN ELEVATED PROTEIN CONTENT.

THE STUDY OF INFLUENCE OF NATURAL ANTIOXIDANTS ON QUALITY OF PEANUT AND LINSEED OIL BLENDS DURING THEIR STORAGE.

SUBSTANTIATION OF THE MECHANISM OF INTERACTION BETWEEN THE CARBOHYDRATES OF RYE-WHEAT FLOUR AND NANOPARTICLES OF THE POLYFUNCTIONAL FOOD ADDITIVE "MAGNETOFООD.

ANALYSIS OF BACKGROUND AND DEVELOPMENT OF TECHNOLOGICAL PRINCIPLES OF MILK PROCESSING BY COUPSULATION.

EFFECT OF BLANCHING AND TREATMENT WITH A SALT SOLUTION ON THE BIOLOGICAL VALUE OF BROCCOLI.

STUDYING THE EFFECT OF SESAME FLOUR ON THE TECHNOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY.

DEVELOPMENT OF A TECHNOLOGY OF VITAMINIZED BLENDED VEGETABLE OILS AND THEIR IDENTIFICATION BY THE FATTY ACID AND VITAMIN CONTENTS.