Browsing by Author Bass, Oksana

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 10 to 19 of 19 < previous 
Issue DateTitleAuthor(s)
2015Polyolenverwendung in der SpeiseeisherstellungBass, Oksana; Polishchuk, Galyna; Okopna, Yana
2020Reasoning of the selection of technological parameters for the extraction of sumacPolishchuk, Galyna; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2021Scientific explanation of composition of acidophilic-whey ice cream, enriched with proteinPolishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, Victoria
2020Starch syrups as substitutes for sugar and milk powder in ice creamKochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, Oksana
2021Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentratenMykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, Victoria
2019Studies of water freezing features in ice cream with starch syropPolishchuk, Galyna; Sharahmatova, Tetiana; Breus, Natalia; Bass, Oksana; Shevchenko (Kishenko), Iryna
2022Technological functions of hydrolyzed whey concentrate in ice creamShevchenko, Oleksandr; Mykhalevych, Artur; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Bass, Oksana; Bandura (Kuzmyk), Uliana
2021The nutritional value study of acidophilic-whey ice creamPolishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, Artur
2020Theoretical aspects of improving the technology of low-calorie ice creamBass, Oksana; Bandura (Kuzmyk), Uliana
2021Use of alternative sweeteners in ice creamPolishchuk, Galyna; Bass, Oksana