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Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7372
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Документ The expediency of using corn germ flour in bakery products(2017) Karabets, Ylia; Sharan, Larisa; Hubenia, Vyacheslav; Bondar, Natalia; Pavliuchenko, Elena; Sharan, AndriiIn the course of the conducted research proved the expediency of using flour of corn germs as raw materials of biologically valuable in the manufacture of bakery products.Документ Technology of churned dessert products using puree with fruit and vegetable raw(2014) Yeremchuk, Inna; Pushka, Olga; Bondar, Natalia; Koretska, Iryna; Mykhailova, NeliaDue to the rapid development of tourism in Ukraine a good deal of restaurants, hotel and restaurant complexes, wellness centers increase every year. Therefore, expanding of the range of high nutritional value products applies mostly to restaurant institutions. Sweet dessert product with air structure of sambuc type and using of fruit and vegetable puree from natural raw materials was chosen as an object of the research.Документ Using of white food lupin products in technology of functional bakery products(2013) Arsenieva, Larisa; Dotsenko, Viktor; Bondar, Natalia; Pavliuchenko, Elena; Sharan, Larisa; Tyshchenko (Usatiuk), OlenaThe expediency and the possibility of using protein plant raw material in technology of functional bakery products have been proven. The results of studying white food lupine products influence on nutritional and biological value of bakery products have been presented.