Browsing by Author Medvid, Irina

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Showing results 1 to 11 of 11
Issue DateTitleAuthor(s)
2020Acusotherapy as an innovative method of recovery in spa-technologies of hospitality enterprises in UkraineMedvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana; Dotsenko, Viktor
2018Alimentation. Régime sans gluten, halte à l'effet de modeMedvid, Irina; Yakymenko, Olena
2016Argumentation of the efficiency of food fibers usage in bread and bakery products technologiesShydlovska, Olena; Dotsenko, Viktor; Medvid, Irina; Balyas, Natalia
2017Influence of fermentative modification of rice flour starch on bread quality for patients with celiac diseaseMedvid, Irina; Shydlovska, Olena; Dotsenko, Viktor
2020Innovational aspects of the hotel industry developmentDotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana; Medvid, Irina
2019Investigation of the expedience of modification of the carbohydrate composition of rice flour in the technology of gluten-free breadMedvid, Irina; Dotsenko, Viktor; Shydlovska, Olena; Ishchenko, Tatiana
2017La Pyramide Alimentaire: un outil simple pour une alimentation équilibréeMedvid, Irina; Yakymenko, Olena; Cherednichenko, Galina
2013Relevance of using low temperature technologies in the creation of products for special purposeHavrysh, Andrey; Ishchenko, Tatiana; Medvid, Irina; Dotsenko, Viktor; Kokhan, Olena M.
2016Soy and wheat fibers usage in wheat bread productionShydlovska, Olena; Medvid, Irina; Balyas, Natalia
2019Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free breadDotsenko, Viktor; Medvid, Irina; Shydlovska, Olena; Ishchenko, Tatiana
2018The use of sunflower lecithin in the technology on gluten-free bread with enzymatic modification of flour starchMedvid, Irina; Shydlovska, Olena; Dotsenko, Viktor