Browsing by Subject кафедра технології хлібопекарських і кондитерських виробів

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Showing results 61 to 80 of 1975 < previous   next >
Issue DateTitleAuthor(s)
2015Problems of small business in UkraineBondarenko, Julia V.; Nikitenko, Olga
2019Prospects for the use of various sugars to produce fondant with reduced glycemicityOnofriichuk, Oksana; Kokhan, Olena; Okoрna, Yana
2013Research of extruded starches propertiesMelnyk, Oksana Yu.; Kovbasa, Vladimir; Tkachenko, Nataliya
2009Research of gums influence on water state in macaroni doughPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina
2019Research of methods and modes of drying of gluten-free pastaDubkovetskyy, Igor; Yurchak, Vera; Rak, Valentina; Burlaka, Tatiana; Kazmiryshen, Vyacheslav
2016Research of the convenience of pumpkin powder usage in instant food for military forcesZinchenko, Inna; Shmatko, Daryna
2019Research of the effect of non-transitional raw materials on the rheological indicators of the semi-finished products of formed potato chipsKovtun, Alina; Kovbasa, Vladimir; Pichkur, Vitaliy
2016Research Of The Production Process Of Cereal-Based Snacks For SoldiersZinchenko, Inna; Terletska, Vita
2016Rheological properties of gelatine solutions for production of gluten-free pastaRozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
2020Rheological studies of berry sauces with iodine-containing additivesLystopad, Tamara; Deinychenko, Grygorii; Pasichnyi, Vasyl; Shevchenko, Anastasia; Zhukov, Yevhenii
2013Scientific justification of using of oat malt flour and gumarabic «FIBREGUM» in butter biscuit technologySkrypko, Anhelina; Obolkina, Vera; Kyianytsia, Svetlana
2013Smart-упаковка для харчових продуктівГавва, Олександр Миколайович; Токарчук, Сергій Володимирович; Кохан, Олена Олександрівна
2013Study of oat malt influence on butter biscuit structuringSkrypko, Anhelina; Kyianytsia, Svetlana; Obolkina, Vera; Yemelyanova, Nina
2020Study of structural-mechanical characteristics of emulsion-foam systems of milk cream and hydrocoloidsKambulova, Yuliia; Zviahintseva-Semenets, Yuliia; Shevchenko, Anastasia; Kokhan, Olena
2013Study of the mechanism of the retarding effect by using natural gumsPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn
2013Substantiation of using wine-making secondary products as alternative raw material for confectionery industryKalinovska, Tatyana; Obolkina, Vera
2014Substantiation of using wine-making secondary products as alternative raw material for confectionery industryKalinovska, Tatyana; Obolkina, Vera
2017System approach in crumb briquette technologyMakhynko, Valeriy; Sharan, Andrii; Sharan, Larisa
2013Technology of shelf life bread extendingSilchuk, Tatiana; Drobot, Vira; Kokhan, Olena M.
2016The effect of mono- and disaccharides influence on structural-mechanical properties of gelsDorohovich, Antonella; Dorohovich, Victoriya; Kambulova, Yuliia