Works matching IS 17293774 AND DT 2019 AND VI 101 AND IP 11

Results: 8

STUDYING THE EFFECT OF FORMULATION COMPONENTS ON THE PHYSICAL-CHEMICAL PROPERTIES OF SWEET SAUCES THAT CONTAIN PHYSICALLYMODIFIED STARCHES.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 66, doi. 10.15587/1729-4061.2019.180782
By:
- Andreeva, S.;
- Kolesnikova, M.;
- Pyvovarov, Y.;
- Khaustova, T.;
- Dikhtyar, A.
Publication type:
Article
DEVELOPMENT OF A POLICOMPONENT COMPOSITION OF SMUZ USING BIOTECHNOLOGICAL AND MATHEMATICAL MODELING AND DETERMINATION OF ITS FOOD VALUE.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 56, doi. 10.15587/1729-4061.2019.180755
By:
- Dzyuba, N.;
- Poplavska, S.;
- Palvashova, A.;
- Yemonakova, O.;
- Ivashina, L.;
- Kolisnichenko, T.;
- Sefikhanova, K.;
- Novik, A.;
- Sutkovich, T.
Publication type:
Article
SUBSTANTIATION OF THE EXPEDIENCY TO USE IODINE-ENRICHED SOYA FLOUR IN THE PRODUCTION OF BREAD FOR SPECIAL DIETARY CONSUMPTION.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 48, doi. 10.15587/1729-4061.2019.179809
By:
- Biletska, Y.;
- Plotnikova, R.;
- Danko, N.;
- Bakirov, M.;
- Chuiko, M.;
- Perepelytsia, A.
Publication type:
Article
STUDYING THE OPERATION OF INNOVATIVE EQUIPMENT FOR THERMOMECHANICAL TREATMENT AND DEHYDRATION OF FOOD RAW MATERIALS.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 24, doi. 10.15587/1729-4061.2019.178937
By:
- Burdo, O.;
- Bezbakh, I.;
- Kepin, N.;
- Zykov, A.;
- Yarovyi, I.;
- Gavrilov, A.;
- Bandura, V.;
- Mazurenko, I.
Publication type:
Article
RESEARCH ON OXIDATIVE STABILITY OF PROTEINFAT MIXTURE BASED ON SESAME AND FLAX SEEDS FOR USE IN HALVA TECHNOLOGY.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 6, doi. 10.15587/1729-4061.2019.178908
By:
- Belinska, A.;
- Bochkarev, S.;
- Varankina, O.;
- Rudniev, V.;
- Zviahintseva, O.;
- Bielykh, I.;
- Khosha, V.;
- Rudnieva, K.
Publication type:
Article
ESTABLISHING TEMPERATURE AND TIME FACTORS FOR THE POSTPASTEURIZATION OF GOURMET MEAT PRODUCTS.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 33, doi. 10.15587/1729-4061.2019.178410
By:
- Vinnikova, L.;
- Synytsia, O.;
- Shlapak, H.;
- Azarova, N.;
- Glushkov, O.
Publication type:
Article
COMPARISON OF PRODUCTS OF WHEY PROTEINS CONCENTRATE PROTEOLYSIS, OBTAINED BY DIFFERENT PROTEOLYTIC PREPARATIONS.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 40, doi. 10.15587/1729-4061.2019.177314
By:
- Yukalo, V.;
- Datsyshyn, K.;
- Storozh, L.
Publication type:
Article
INVESTIGATION OF FLAXSEED MEAL PROTEINS AND THEIR INFLUENCE ON WHEAT DOUGH.
Published in:
Eastern-European Journal of Enterprise Technologies, 2019, v. 101, n. 11, p. 15, doi. 10.15587/1729-4061.2019.173430
By:
- Izhevska, O.
Publication type:
Article