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The relevance of sunflower cake using in flour-confectionery technology
(2019) Niemirich, Oleksandra; Mikhailenko, Vladlena; Berezhna, Tatyana; Okopna, Yana
Influence of cold fruit powders spray drying on quality of fondant masses
(2015) Ianchyk, Mariia; Niemirich, Oleksandra; Smirnova, Elizabeth
Use of extracts and powders of phytogenesis for improvement of functional properties of confectionery masses
(2015) Ianchyk, Mariia; Niemirich, Oleksandra; Smirnova, Elizabeth
Using phyto- and carotene containing raw material sinemulsion –type sauces technology
(2013) Liavynets, Heorhii; Havrysh, Andrey; Niemirich, Oleksandra; Arsenieva, Larisa; Kokhan, Olena M.
The abstract states the necessity of using phyto- and carotene containing raw materials in emulsion –type sauces for improving their quality and biological value.