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Academic Journal

DEVELOPMENT OF FLOUR COMBINED SYSTEMS WITH IMPROVED AMINO ACID COMPOSITION.

Authors : Matveeva, T.¹ ; Papchenko, V.¹ ; Petik, P.¹

Subjects: *FLAXSEED; *AMINO acids; *ESSENTIAL amino acids

Source: Food Science & Technology (2073-8684). 2023, Vol. 17 Issue 3, p27-36. 10p.

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Academic Journal

FORMATION OF WATER ABSORPTION CAPACITY OF FLOUR ON MILLS OF DIFFERENT PRODUCTIVITY.

Authors : Zhygunov, D.¹ ; Sots, S.¹ ; Zhyhunova, H.^1,2

Subjects: *FLOUR mills; *FLOUR quality; *ABSORPTION

Source: Grain Products & Mixed Fodder's. Mar2023, Vol. 23 Issue 1, p4-13. 10p.

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Academic Journal

INVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES.

Authors : Goranova, Z.¹ ; Manev, Z.²

Subjects: *CAKE; *FLOUR; *APPLES

Source: Food Science & Technology (2073-8684). 2022, Vol. 16 Issue 2, p15-21. 7p.

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Academic Journal

PASTRY BASED ON FLOUR WITH SPECIFIC CHARACTERISTICS.

Authors : Makarova, O.¹ ; Khvostenko, Kateryna¹ ; Sokolova, Nataliia¹

Subjects: *FLOUR; *PASTRY; *BAKED products

Source: Grain Products & Mixed Fodder's. 2021, Vol. 21 Issue 3, p21-28. 8p.

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Academic Journal

ДІАГНОСТИКА ПОКАЗНИКІВ ДОДАНОЇ ВАРТОСТІ ТА ЛОГІСТИЧНИХ ВИТРАТ У ЛАНЦЮГУ РИНКУ ЗЕРНОВИХ І ХЛІБНИХ ПРОДУКТІВ УКРАЇНИ.

Authors : О. В., Нікішина¹

Subjects: *CEREAL products; *BAKED products; *SPECIFIC gravityUKRAINE

Source: Food Industry Economics / Ekonomìka Harčovoï Promislovostì. 2021, Vol. 13 Issue 2, p9-21. 13p.

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Academic Journal

INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR.

Authors : Zaparenko, A.¹ ; Didenko, S.²; Holyk, O.²

Subjects: *BAKED products; *WHEAT starch; *FLOUR

Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 2, p111-119. 9p.

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Academic Journal

ІМПЛЕМЕНТАЦІЯ СЕРВІСНИХ ІННОВАЦІЙ В ОРГАНІЗАЦІЮ ДІЯЛЬНОСТІ ЗАКЛАДІВ РЕСТОРАННОГО ГОСПОДАРСТВА.

Authors : Т. П., Новічкова¹ ; Т. Є., Лебеденко² ; В. К., Новічков³

Subjects: *BUSINESS success; *NATIONAL character; *RESTAURANT customer services

Source: Food Industry Economics / Ekonomìka Harčovoï Promislovostì. 2021, Vol. 13 Issue 1, p69-74. 6p.

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Academic Journal

OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS.

Authors : Lakiza, O.¹ ; Rudnіeva, L.² ; Vinogradova, V.³

Subjects: *BAKED products; *RAW foods; *UNSATURATED fatty acids

Source: Grain Products & Mixed Fodder's. 2020, Vol. 20 Issue 3, p28-33. 6p.

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Academic Journal

BIOTESTING IN ASSESSING THE SAFETY OF GRAIN PRODUCTS.

Authors : Kurnosova, K.¹ ; Krusir, G.² ; Zaderey, O.³

Subjects: *CEREAL products; *PRODUCT safety; *WHEAT products

Source: Grain Products & Mixed Fodder's. 2020, Vol. 20 Issue 3, p20-27. 8p.

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Academic Journal

THE POTENTIAL OF FLOUR FROM SOLVENT-EXTRACTION HEMP OILCAKEAS AN INGREDIENT OF LOW-MOISTURE BAKERY PRODUCTS.

Authors : Iorgachova, K.¹ ; Sokolova, N.¹

Subjects: *FLOUR; *BAKED products; *FOOD industryUKRAINE

Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 3, p44-53. 10p.

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