Browsing by Subject кафедра технології хлібопекарських і кондитерських виробів

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Showing results 41 to 60 of 1975 < previous   next >
Issue DateTitleAuthor(s)
2021Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery productsShevchenko, Anastasia
2021Influence of pumpkin processing products on structural and mechanical properties of dough and bread qualityDrobot, Vira; Shevchenko, Anastasia
2021Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat breadHetman, Inna; Mikhonik, Larisa; Kuzmin, Oleg; Shevchenko, Anastasia
2016Influence of vegetable protein isolates on structural and mechanical properties of wheat doughMakhynko, Valeriy; Chernish, Lyudmila; Berezhna, Oksana
2018Influence of whey protein on the technological process of making bread with fructose and mineralsShevchenko, Anastasia; Drobot, Vira
2014Investigation of calcium and phosphorus in animal milk used in baby food productionBelinska, Kristina; Falendysh, Natalia
2014Investigation of changes in protein composition of rye grain and oat grain during germination as the raw materials for baby food productionMaksimenko, A.; Zinchenko, Inna; Terletska, Vita
2017Investigation of the effect of multicomponent acidulants on the preservation of freshness and aroma of rye-wheat breadSilchuk, Tatiana; Bilyk, Olena; Kovbasa, Vladimir; Zuiko (Kulinich), Vira
2017Investigation of the efficiency of use of polycomponent acidifiers in the technology of rye-wheat breadSilchuk, Tatiana; Bilyk, Olena; Kovbasa, Vladimir; Zuiko (Kulinich), Vira
2020Limitation of dynamic power parameters in transitional processesSokolenko, Anatoly; Shevchenko, Oleksandr; Stepanets, Oleg; Romanchenko, Natalia; Shevchenko, Anastasia
2016Low-calorie creams based on fresh milk creamZviahintseva-Semenets, Yuliia; Kobylinska, Olena; Kambulova, Yuliia
2019Microstructure of cream made from whipped cream with polysaccharides and various species of sugarsKambulova, Yuliia; Zviahintseva-Semenets, Yuliia; Kobylinska, Olena; Korzun, Vitalii; Sokolovska, Iryna
2016Model of perfect chemical composition of the product according to the requirements of nutriciologyDorohovich, Antonella; Dorohovich, Victoriya; Petrenko, Nikolay
2019Modeling and synthesis of systems of intensive mass exchangeSokolenko, Anatoly; Shevchenko, Oleksandr; Vasylkivskyi, Kostyantyn; Boiko, Oleksii; Shevchenko, Anastasia
2013Natural polysaccharides as stabilizing systemsPichkur, Vitaliy; Lysyi, Alexandr; Kovbasa, Vladimir; Grabovska, Olena; Smirnova, Elizabeth
2017Nutritional value and consumer properties of bakery products with fructose for diabetic nutritionDrobot, Vira; Shevchenko, Anastasia
2014Optimization of transportation of bulk solids food products in the linear weight feeder of packing machineDerenivska, Anastasiia; Gavva, Oleksandr M.; Kryvoplias-Volodina, Liudmyla; Kokhan, Olena
2021Perspectives of usage spontaneous fermentation starters of cereal crops cultures in bread technologiesHetman, Inna; Mikhonik, Larisa; Naumenko, Oksana
2020Phase transitions in food production technologiesSokolenko, Anatoly; Shevchenko, Oleksandr; Vasylkivskyi, Kostyantyn; Koval, Olga; Maksymenko, Iryna; Shevchenko, Anastasia
2013Physical researches of modified starches swelling in waterLazarenko, Mykhailo; Baglyuk, Sergey; Melnyk, Oksana Yu.