ВИКОРИСТАННЯ ВТОРИННИХ ПРОДУКТІВ ПЕРЕРОБКИ КУКУРУДЗИ В ПРОЦЕСІ АКТИВАЦІЇ ДРІЖДЖІВ Journal title: World Science Authors: А. В. Слащева, С. Ю. Попова, Р. П. Никифоров Subject(s):
RATIONAL AND IRRATIONAL FOLK CONCEPTIONS ABOUT THE BREAD BAKING FLOUR IN DAILY NUTRITION CULTURE OF UKRAINIANS OF SOUTHWESTERN HISTORIC-ETHNOGRAPHIC MACRO-REGION OF UKRAINE Journal title: Res Humanitariae Authors: Andrii Ziubrovskyi Subject(s):
Development and Evaluation of Charcoal-Powered Bread Baking Oven Journal title: Analele Universitatii "Eftimie Murgu" Resita. Fascicula de Inginerie Authors: E Alimasunya, Olotu Yahaya, N. Muhammed Subject(s):
FINAL BREAD DOUGH FERMENTATION-REQUIREMENTS, CONDITIONS, EQUIPMENT. A SHORT REVIEW Journal title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING Authors: Adriana Istudor, Gheorghe Voicu, Mariana Munteanu Subject(s):
THEORETICAL ASPECTS REGARDING THE PREPARATION PROCESS OF HARD DOUGH PRODUCTS Journal title: ISB-INMA TEH AGRICULTURAL AND MECHANICAL ENGINEERING Authors: Mariana Munteanu, Gheorghe Voicu, M.E. Stefan, Bianca Zabava, Irina Istrate, Mirela Dinca Subject(s):
Influence of pumpkin flour addition on textural properties of yeast dough Journal title: Acta Agrophysica Authors: Aneta Zamłyńska-Kowal, Elżbieta Kusińska, Ewa Sosińska-Leszczyńska, Marian Panasiewicz Subject(s):
Reability investigations of bacteriological aspects of play dough (Oyun hamurlarının bakteriyolojik açıdan güvenilirliğinin araştırılması) Journal title: Turk Hijyen ve Deneysel Biyoloji Dergisi Authors: Görkem DÜLGER, Emel ÇALIŞKAN, Nida KILIÇ, Handan ANKARALI Subject(s):
Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread Journal title: Food Research Authors: Hanis-Syazwani, M., I.F. Bolarinwa, O. Lasekan, Kharidah Muhammad Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
Development of robototechnological complex of intellectual management by bread manufacturing for technological loading territories Journal title: Технологический аудит и резервы производства Authors: Valentin Khorolskyi, Yurii Korenets, Ivan Ostapenko Subject(s):
Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products Journal title: Технологический аудит и резервы производства Authors: Liudmyla Burchenko, Olena Bilyk, Yulia Bondarenko, Inna Perederii, Oksana Kochubei-Lytvynenko Subject(s):
Research into techniques for making wheat bread on hop leaven Journal title: Восточно-Европейский журнал передовых технологий Authors: Valentina Rak, Vira Yurchak, Olena Bilyk, Vоlоdymyr Bondar Subject(s):
Examining a possibility of using purple amaranth in the technology for products made of yeast dough Journal title: Восточно-Европейский журнал передовых технологий Authors: Olga Simakova, Yurii Korenets, Tatiana Yudina, Iryna Nazarenko, Iuliia Goriainova Subject(s):
Studying the effect of sesame flour on the technological properties of dough and bread quality Journal title: Восточно-Европейский журнал передовых технологий Authors: Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk Subject(s):
Study of microelement distribution uniformity in a bulk of dough enriched with dietary supplements Journal title: Восточно-Европейский журнал передовых технологий Authors: Tatyana Golovko, Micola Pogozhikh, Andrey Pak, Nicolay Golovko, Alina Pak, Myushfik Bakirov Subject(s):
Research into effectiveness of using the integrated bread baking improver «Mineral Freshness +» to slow down the staling of bakery products Journal title: Восточно-Европейский журнал передовых технологий Authors: Olena Bilyk, Yulia Bondarenko, Mykola Desyk, Anatoliy Sokolenko, Volodymyr Kovbasa, Vоlоdymyr Bondar Subject(s):