Просмотр собрания по группе - Тема кафедра технології хлібопекарських і кондитерських виробів

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Результаты 81 по 100 из 1975 < назад   дальше >
Дата выпускаНазваниеАвтор(ы)
2008The impact of gum additives on the process of dough forming and quality of macaroni productsYurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
2016The Influence of methods of making structurants on the quality of gluten-free pastaRozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
2016The influence of proteins on the technological process of bread making with fructoseDrobot, Vira; Shevchenko, Anastasia; Marchenko, Olha
2021The process of gas formation in the dough with oat bran and phospholipidsShevchenko, Anastasia; Drobot, Vira
2006The researching of technological parameters of pasta producing with quality improverYurchak, Vera; Holikova, Tatiana; Verbiy, Victor
2016The study of the rheological of pectin gels with mono-and disaccharidesDorohovich, Antonella; Dorohovich, Victoriya; Kambulova, Yuliia
2013The use of by-products of wine-making in creating functional confectioneryKalinovska, Tatyana; Obolkina, Vera
2016The use of flax products processing in technology sponge cakes functional purposeDorohovich, Victoriya; Abramova, Asiat
2013The use of hop for making bread with health improving propertiesProtsenko, Lidia; Pasitschnyk, Irina; Yurchak, Vera
2017The use of inulin and soy protein isolate in producing hard-dough biscuits for senior peopleDorohovich, Antonella; Petrenko, Nikolay
2021Trends and expected benefits of the breaking edge food technologies in 2021–2030Ivanov, Volodymyr M.; Shevchenko, Oleksandr; Marynin, Andriy; Stabnikov, Victor; Stabnikova, Elena; Gubenia, Oleksii; Shevchenko, Anastasia; Gavva, Oleksandr M.; Salyuk, Anatoly
2013Usage of whole wheat flour and bran for making macaroni productsYurchak, Vera; Karpyk, Galina
2019Use of dried carrot pomace in the technology of wheat bread for elderly peopleHryshchenko, Anna; Bilyk, Olena; Bondarenko, Julia V.; Kovbasa, Vladimir; Drobot, Vira
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
2016Using sugar replacers in technology sponge cakesDorohovich, Victoriya; Abramova, Asiat
2017Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flourRozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
1986Автоматизированный лабораторный шкаф для расстойки тестовых заготовок (Авторское свидетельство № 1214049)Карнаух, Анатолий Александрович; Ройтер, Исаак Менашевич; Пивень, Евгений Наумович; Юрчак, Вера Гавриловна
2015«Активная упаковка» пищевых продуктов с поглотителями кислородаГавва, Александр Николаевич; Кохан, Елена Александровна; Токарчук, Сергей Владимирович
1977Активность брожения и изменение углеводов при разных способах замеса тестаБерзина, Наталия Ивановна; Ройтер, Исаак Менашевич; Юрчак, Вера Гавриловна; Моисеенко, Е. Н.