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eNUFTIR
Browsing by Author Yushchenko (Gonchar), Natalia
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Showing results 1 to 20 of 22
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Issue Date
Title
Author(s)
2013
Determination of carbohydrate composition of aromatic raw materials
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
2017
Determining of expidience use of dry basil leaves in the technology of sour milk paste
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
;
Yatsenko, Olga
;
Mykhalevych, Artur
;
Kushil, Anna
;
Panchenko, Alexandra
;
Skyibida, Valeriya
2020
Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased products
Belemets, Tatiana
;
Radzievska, Irina
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
2018
Development of mathematic model of spiced sour-milk pastas quality
Guts, Viktor
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
2018
Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aroma
Frolova, Natalia
;
Yushchenko (Gonchar), Natalia
2016
Development of natural spices compositions for fermented milk products
Yushchenko (Gonchar), Natalia
;
Mykoliv, Ivan
;
Bandura (Kuzmyk), Uliana
2018
Development of technology of Ayurvedic culinary products with natural plant components
Frolova, Natalia
;
Yushchenko (Gonchar), Natalia
;
Sliusarenko, Viktoriya
;
Avramenko, Maxym
;
Luka, Audrey
;
Piatyhorets, Anton
2016
Enriching fat component for cultured milk foods based on natural vegetable oils
Yushchenko (Gonchar), Natalia
;
Radzievska, Irina
;
Belemets, Tatiana
2021
Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils
Belemets, Tatiana
;
Radzievska, Irina
;
Tochkova, Oksana
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
;
Mykhalevych, Artur
2021
Impact of vegetable oils on the fatty acid composition of a milk-containing curd product
Belemets, Tatiana
;
Radzievska, Irina
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
;
Pasichnyi, Vasyl
;
Kochubei-Lytvynenko, Oksana
;
Frolova, Natalia
;
Mykoliv, Ivan
;
Korablova, Olga
2018
Investigation of functional-technological properties of soya protein
Kochubei-Lytvynenko, Oksana
;
Yatsenko, Olga
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
2016
Mathematical development program for calculation of fatty acid composition blend of vegetable oils
Belemets, Tatiana
;
Yushchenko (Gonchar), Natalia
;
Lobok, Alexey
;
Radzievska, Irina
;
Polonskaya, Tatiana
2016
Optimization of composition of blend of natural vegetable oils for the production of milk-containing products
Belemets, Tatiana
;
Yushchenko (Gonchar), Natalia
;
Lobok, Alexey
;
Radzievska, Irina
;
Polonskaya, Tatiana
2019
Perspective the use of goat milk in the production of soft milk cheeses
Kochubei-Lytvynenko, Oksana
;
Korolchuk, Irina
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
;
Frolova, Natalia
;
Pasichnyi, Vasyl
;
Mykoliv, Ivan
2020
Reasoning of the selection of technological parameters for the extraction of sumac
Bandura (Kuzmyk), Uliana
;
Yushchenko (Gonchar), Natalia
;
Osmak (Fedchenko), Tetiana
;
Mykhalevych, Artur
2020
Reasoning of the selection of technological parameters for the extraction of sumac
Polishchuk, Galyna
;
Bandura (Kuzmyk), Uliana
;
Yushchenko (Gonchar), Natalia
;
Osmak (Fedchenko), Tetiana
;
Bass, Oksana
;
Mykhalevych, Artur
2019
Research of the quality indices of sour milk paste
Kochubei-Lytvynenko, Oksana
;
Bandura (Kuzmyk), Uliana
;
Yushchenko (Gonchar), Natalia
2019
Stabilization of the structure butter pastes
Yatsenko, Olga
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
2015
Structure stabilization of fermented-milk pastes
Pasichnyi, Vasyl
;
Yushchenko (Gonchar), Natalia
;
Mykoliv, Ivan
;
Bandura (Kuzmyk), Uliana
2015
Study of antimicrobial characteristics of spices composition
Teterina, Svitlana
;
Yushchenko (Gonchar), Natalia
;
Bandura (Kuzmyk), Uliana
;
Khlystun, Irina