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eNUFTIR
Browsing by Subject кафедра технології хлібопекарських і кондитерських виробів
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Showing results 81 to 100 of 1975
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Issue Date
Title
Author(s)
2008
The impact of gum additives on the process of dough forming and quality of macaroni products
Yurchak, Vera
;
Palyvoda, Svetlana
;
Holikova, Tatiana
2016
The Influence of methods of making structurants on the quality of gluten-free pasta
Rozhno, Oleksandr
;
Podobiy, Olena
;
Yurchak, Vera
2016
The influence of proteins on the technological process of bread making with fructose
Drobot, Vira
;
Shevchenko, Anastasia
;
Marchenko, Olha
2021
The process of gas formation in the dough with oat bran and phospholipids
Shevchenko, Anastasia
;
Drobot, Vira
2006
The researching of technological parameters of pasta producing with quality improver
Yurchak, Vera
;
Holikova, Tatiana
;
Verbiy, Victor
2016
The study of the rheological of pectin gels with mono-and disaccharides
Dorohovich, Antonella
;
Dorohovich, Victoriya
;
Kambulova, Yuliia
2013
The use of by-products of wine-making in creating functional confectionery
Kalinovska, Tatyana
;
Obolkina, Vera
2016
The use of flax products processing in technology sponge cakes functional purpose
Dorohovich, Victoriya
;
Abramova, Asiat
2013
The use of hop for making bread with health improving properties
Protsenko, Lidia
;
Pasitschnyk, Irina
;
Yurchak, Vera
2017
The use of inulin and soy protein isolate in producing hard-dough biscuits for senior people
Dorohovich, Antonella
;
Petrenko, Nikolay
2021
Trends and expected benefits of the breaking edge food technologies in 2021–2030
Ivanov, Volodymyr M.
;
Shevchenko, Oleksandr
;
Marynin, Andriy
;
Stabnikov, Victor
;
Stabnikova, Elena
;
Gubenia, Oleksii
;
Shevchenko, Anastasia
;
Gavva, Oleksandr M.
;
Salyuk, Anatoly
2013
Usage of whole wheat flour and bran for making macaroni products
Yurchak, Vera
;
Karpyk, Galina
2019
Use of dried carrot pomace in the technology of wheat bread for elderly people
Hryshchenko, Anna
;
Bilyk, Olena
;
Bondarenko, Julia V.
;
Kovbasa, Vladimir
;
Drobot, Vira
2013
Use of grapes processing products in developing innovation confectionery technologies
Kalinovska, Tatyana
;
Obolkina, Vera
;
Kyianytsia, Svetlana
;
Krapivnitska, Iryna
2017
Use of herbal raw materials in flour confectionery products manufacturing as antioxidants and enhancers of nutritional value
Dzyhar, Olga
;
Datsenko, Anna
;
Obolkina, Vera
;
Smirnova, Elizabeth
2016
Using sugar replacers in technology sponge cakes
Dorohovich, Victoriya
;
Abramova, Asiat
2017
Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour
Rozhno, Oleksandr
;
Yurchak, Vera
;
Holikova, Tatiana
1986
Автоматизированный 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 кислорода
Гавва, Александр Николаевич
;
Кохан, Елена Александровна
;
Токарчук, Сергей Владимирович
1977
Активность брожения и изменение углеводов при разных способах замеса теста
Берзина, Наталия Ивановна
;
Ройтер, Исаак Менашевич
;
Юрчак, Вера Гавриловна
;
Моисеенко, Е. Н.