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eNUFTIR
Просмотр собрания по группе - Тема кафедра технології ресторанної і аюрведичної продукції
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Название
Автор(ы)
2017
Improvement technologies of aqueous-alcoholic infusions for the production of syrups
Kuzmin, Oleg
;
Kovalchuk, Yana
;
Velichko, Vladimir
;
Romanchenko, Natalia
2015
Influence of cold fruit powders spray drying on quality of fondant masses
Ianchyk, Mariia
;
Niemirich, Oleksandra
;
Smirnova, Elizabeth
2021
Influence of dietary supplement based on heme iron on dough properties and quality of antianemic cupcakes
Matiushenko, Raisa
;
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Furmanova, Yuliia
;
Pavliuchenko, Elena
;
Skyrda, Olena
;
Hubenia, Vyacheslav
;
Lulka, Alexander
2021
Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread
Hetman, Inna
;
Mikhonik, Larisa
;
Kuzmin, Oleg
;
Shevchenko, Anastasia
2021
Influence of the design parameters of the mincer on the rheological properties of minced meat
Stukalska (Ivanova), Nataliia
2020
Innovative activity of enterprises of food industry in Ukraine: state and trends of development
Kruhlova, Olena
;
Pohozhykh, Mykola
;
Niemirich, Oleksandra
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Hubenia, Vyacheslav
;
Matiushenko, Raisa
2019
Innovative approaches in development of functional products for restaurant holdings
Ditrikh, Iryna
;
Ilchuk, Natalya
2019
Innovative studies of the quality of the semi-finished soufflé with position of the norm of physiological needs of human
Kuzmin, Oleg
;
Murzina, Anastasiia
;
Dmytrenko, Maryna
;
Shamshur, Anna
;
Yefymovych, Polina
2016
Innovative technologies of aqueous-alcoholic infusions for the production of syrups
Obesnyuk, Olga
;
Kovalchuk, Yana
;
Kuzmin, Oleg
2018
Internal mechanisms for establishment of the equilibrium state of water-alcohol mixtures in vodka technology
Kuzmin, Oleg
;
Zubkova, Valentyna
;
Shendrik, Tatiana
;
Korenets, Yuriі
;
Kuzmin, Anton
;
Bilenky, Pavel
2018
Investigation of functional-technological properties of soya protein
Kochubei-Lytvynenko, Oksana
;
Yatsenko, Olga
;
Yushchenko (Gonchar), Natalia
;
Kuzmyk, Uliana
2017
Investigation of modern ingredients for the white sauce
Sobin, Oleksii
;
Koretska, Iryna
;
Bahmach, Volodimir
;
Smirnova, Elizabeth
2015
Investigation of structural-mechanical properties of the recipe composition for special purpose fondants
Bloshchinska (Dudkina), Olena
;
Niemirich, Oleksandra
;
Havrysh, Andrey
;
Ishchenko, Tatiana
;
Tkachuk, Yuriy
2021
Investigation of the effect dried food products on the properties of the butter mixture during storage
Vasheka, Oksana
;
Niemirich, Oleksandra
;
Frolova, Natalia
;
Ustymenko, Ihor
;
Havrysh, Andrey
;
Skyrda, Olena
;
Matyiashchuk, Olena
;
Fedak, Natalia
;
Hubenia, Vyacheslav
;
Lulka, Alexander
2017
Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat bread
Silchuk, Tatiana
;
Bilyk, Olena
;
Kovbasa, Vladimir
;
Zuiko (Kulinich), Vira
2019
Investigation of using natural aromatizers of lemon essential oil in ayurvedic culinary
Frolova, Natalia
;
Sylka, Iryna
;
Niemirich, Oleksandra
;
Kuzmin, Oleg
2016
Machining meat deformation
Guts, Viktor
;
Koval, Olha
2013
Mathematical modeling of food quality
Guts, Viktor
;
Koval, Olha
2017
Mechanism of transformation of protons in the process of creating aqueous-alcoholic mixtures
Kuzmin, Oleg
2020
Modeling of innovative technology of fruit and berry desserts
Polovyk, Volodymyr
;
Koretska, Iryna
;
Kuzmin, Oleg
;
Zinchenko, Tatiana