Browsing by Author Obolkina, Vera

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 10 of 10
Issue DateTitleAuthor(s)
2013Batter biscuits on the basis of oat malt with high biological valueSkrypko, Anhelina; Obolkina, Vera; Yemelyanova, Nina; Kyianytsia, Svetlana
2014Butter biscuit with increased biological valueObolkina, Vera; Skrypko, Anhelina; Yemelyanova, Nina; Kyianytsia, Svetlana
2018Chemical composition of fenugreek hay leavesObolkina, Vera; Nosenko, Tamara; Dzyhar, Olga; Rakhmetov, Dzhamal
2013Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technologySkrypko, Anhelina; Obolkina, Vera; Kyianytsia, Svetlana
2013Study of oat malt influence on butter biscuit structuringSkrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, Nina
2014Substantiation of using wine-making secondary products as alternative raw material for confectionery industryKalinovska, Tatyana; Obolkina, Vera
2013Substantiation of using wine-making secondary products as alternative raw material for confectionery industryKalinovska, Tatyana; Obolkina, Vera
2013The use of by-products of wine-making in creating functional confectioneryKalinovska, Tatyana; Obolkina, Vera
2013Use of grapes processing products in developing innovation confectionery technologiesKalinovska, Tatyana; Obolkina, Vera; Kyianytsia, Svetlana; Krapivnitska, Iryna
2017Use of herbal raw materials in flour confectionery products manufacturing as antioxidants and enhancers of nutritional valueDzyhar, Olga; Datsenko, Anna; Obolkina, Vera; Smirnova, Elizabeth