Тези доповідей

Результати пошуку

Зараз показуємо 1 - 8 з 8

Prospects for sugar confectionery for gerontologic purpose
(2017) Ushchapovskyi, Artem; Ivchuk, Nadiya; Smirnova, Elizabeth
Investigation of modern ingredients for the white sauce
(2017) Sobin, Oleksii; Koretska, Iryna; Bahmach, Volodimir; Smirnova, Elizabeth
Role of replacement of wheat flour with rice flour in special purpose fondant
(2015) Bloshchinska (Dudkina), Olena; Havrysh, Andrey; Smirnova, Elizabeth
Effectiveness of fortification of food fibres
(2015) Kobets (Zadorozhnia), Elena; Dotsenko, Viktor; Arpul (Oleksiichuk), Oksana; Smirnova, Elizabeth
Alternative Methods of Cooking Fondant
(2015) Havrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
Characterization of recipe composition of fondants
(2015) Havrysh, Andrey; Smirnova, Elizabeth; Bloshchinska (Dudkina), Olena
Natural polysaccharides as stabilizing systems
(2013) Pichkur, Vitaliy; Lysyi, Alexandr; Kovbasa, Vladimir; Grabovska, Olena; Smirnova, Elizabeth
Flour confectionary products for people suffering from coeliac disease and diabetes
(2013) Zuiko (Kulinich), Vira; Havrysh, Andrey; Dotsenko, Viktor; Smirnova, Elizabeth