Browsing by Subject морозиво

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 20 of 258  next >
Issue DateTitleAuthor(s)
2019Complex Analysis of Quality Indices of Ice Cream with the Use of Milk and Protein ConcentratesOsmak (Fedchenko), Tetiana; Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Mykhalevych, Artur
2019Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice creamPolishchuk, Galyna; Bass, Oksana; Osmak (Fedchenko), Tetiana; Breus, Natalia
2021Development of a new type of alcoholic ice creamKochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Ulyana; Mykhalevych, Artur
2019Development of mathematical apparatus of the expert system for modelling ice cream recipes with specified quality parametersBreus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna; Seidykh, Olga
2021Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice creamSapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), Tetiana
2021Food value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2017Hybrid e xpert system to model the ice cream recipesBreus, Natalia; Hrybkov, Serhii; Polishchuk, Galyna
2013Ice cream phase composition study using low temperature 1H NMR spectroscopyPolishchuk, Galyna; Ivanov, Sergey; Krupskaya, Tatyana; Turov, Vladimir
2018Influence of sweeteners on rheological and qualitative indicators of ice creamBass, Oksana; Polishchuk, Galyna; Goncharuk, Elena
2021Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice creamMykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana
2017Investigation of viscous characteristics of mixtures of ice cream with starch syrupBass, Oksana; Polishchuk, Galyna; Goncharuk, Elena
2021Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice creamSapiga, Victoria; Polishchuk, Galyna; Buniowska, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), Tetiana
2015Polyolenverwendung in der SpeiseeisherstellungBass, Oksana; Polishchuk, Galyna; Okopna, Yana
2019Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream CompositionPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Sapigа, Victoria; Mykhalevych, Artur
2013Research on the possibility of using stevia extract for production of ice cream of wellness orientationBazhay-Zhezherun, Svitlana; Telegin, Kiril
2021Scientific explanation of composition of acidophilic-whey ice cream, enriched with proteinPolishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Kuzmyk, Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, Victoria
2019Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable pureeSapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Maslikov, Maxim
2020Starch syrups as substitutes for sugar and milk powder in ice creamKochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, Oksana
2015Starke als Zutat fur SpeiseeisPavlenko, Oksana; Polishchuk, Galyna; Okopna, Yana
2019Studies of water freezing features in ice cream with starch syropPolishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), Iryna