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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ The microstructure of water solutions from red beet additives investigation for using in the butter paste(2016) Podkovko, Oksana; Rashevska, TamaraDuring experimental studies it was found that the structure of water solutions of powders obtained by different drying methods, is similar.Jt consists of two tissues types: mechanical and leading. However, the structure of criopovvder is most definitely, contains indissoluble tissues vegetables that were restored faster and belter. The butter paste wills red beet crioporwder is characterized by high organoleptic characteristics, heat resistance and hardness with simultaneous plasticity of the product.Документ The functional butter paste witn additives of plant micronutrients(2013) Ivanov, Sergey; Rashevska, Tamara; Buravets, KaterinaWe developed a new product, namely butter paste with plant micronutrients. We used inulin, flaxseeds and berries, also known as «arrowwood berry», «snowball berry». Ми розробили новий вид масляної пасти із сиропом калини, насінням льону та інуліном, що виступили як рослинні добавки. мы разработали новый вид масляной пасты из сиропом калины, семенами льна и инулином, которые выступили как растительные добавки.Документ Butter paste development witn red beet powder(2013) Ivanov, Sergey; Rashevska, Tamara; Podkovko, OksanaWe have developed a butter paste with red beet powder. Ми розробили масляну пасту з порошком червоного столового буряка.