Browsing by Author Havrysh, Andrey

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Issue DateTitleAuthor(s)
2015Alternative Methods of Cooking FondantHavrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
2013Bakery technology for children with vitamin D deficient statesBortnichuk, Oleg; Havrysh, Andrey; Dotsenko, Viktor; Kokhan, Olena M.
2015Characterization of recipe composition of fondantsHavrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
2013Current approaches to the technology of bakery products made from frozen prepared foodRohliev, Iosif; Havrysh, Andrey; Dotsenko, Viktor; Lukyanets, Galina
2015Finely dispersed spicy-aromatic and carotene containing raw materials as surfactants for oil in water emulsionLiavynets, Heorhii; Ishchenko, Tatiana; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Dovgun, Irina
2013Flour confectionary products for people suffering from coeliac disease and diabetesZuiko (Kulinich), Vira; Havrysh, Andrey; Dotsenko, Viktor; Smirnova, Elizabeth
2016Innovative technology of semi-finished products for soups-pureePushka, Olga; Patychuk, Vadim; Havrysh, Andrey; Niemirich, Oleksandra; Tkachuk, Yuriy
2015Investigation of structural-mechanical properties of the recipe composition for special purpose fondantsBloshchinska (Dudkina), Olena; Niemirich, Oleksandra; Havrysh, Andrey; Ishchenko, Tatiana; Tkachuk, Yuriy
2013Prospects of using freezing dough semi-finished products technology in restaurant businessRohliev, Iosif; Havrysh, Andrey; Dotsenko, Viktor; Dovgun, Irina
2019Pyramids and plates of nutritionDitrikh, Iryna; Niemirich, Oleksandra; Havrysh, Andrey; Ustymenko, Igor; Gumeniuk, Andriy
2020Pyramids and plates of nutritionDitrikh, Iryna; Niemirich, Oleksandra; Havrysh, Andrey; Ustymenko, Igor; Gumeniuk, Andrii
2013Relevance of using low temperature technologies in the creation of products for special purposeHavrysh, Andrey; Ishchenko, Tatiana; Medvid, Irina; Dotsenko, Viktor; Kokhan, Olena M.
2016Research the technological properties of powder of cabbage by mixed method of heat supplyNiemirich, Oleksandra; Petrusha, Oksana; Vasheka, Oksana; Havrysh, Andrey
2017Restoring and emulsifying properties of the dried meat semi-finished productNiemirich, Oleksandra; Pohozhykh, Nikolai; Petrusha, Oksana; Havrysh, Andrey; Vasheka, Oksana
2015Role of replacement of wheat flour with rice flour in special purpose fondantBloshchinska (Dudkina), Olena; Havrysh, Andrey; Smirnova, Elizabeth
2017Structural and mechanical properties of fondan's model systemsBloshchinska (Dudkina), Olena; Ternavska, Irina; Ishchenko, Tatiana; Niemirich, Oleksandra; Havrysh, Andrey
2016Study of functional and technological properties of plant powders for use in confectionery industryIanchyk, Mariia; Niemirich, Oleksandra; Havrysh, Andrey; Yanchyk, Olena
2017Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supplyNiemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.
2016Technology of cream soups using innovative culinary semi-finished goodsVasilenko, Victoria; Pushka, Olga; Havrysh, Andrey; Ishchenko, Tatiana; Niemirich, Oleksandra
2013The perspectives of application of vitamin D in the technologies of production of bakery products with functional purposesBortnichuk, Oleg; Havrysh, Andrey; Dotsenko, Viktor; Povorozniuk, Vladislav