Search Results

OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS.

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

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

Record details

INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT.

• Authors : Zhygunov, D.¹ ; Khorenghy, N.¹ ; Voloshenko, O.¹

Subjects: *BIOFORTIFICATION; *WHEAT; *FLOUR

• Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 3, p26-35. 10p.

Record details

USE OF DRIED CARROT POMACE IN THE TECHNOLOGY OF WHEAT BREAD FOR ELDERLY PEOPLE.

• Authors : Hryshchenko, A.¹ ; Bilyk, O.¹ ; Bondarenko, Yu.¹

Subjects: *OLDER people; *CARROTS; *BAKED products

• Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 1, p98-105. 8p.

Record details

NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING.

• Authors : Ovsiannykova, L.¹ ; Valevskaya, L.¹ ; Yurkovska, V.²

Subjects: *BREAD; *BROOMCORN millet; *FLOUR

• Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 1, p66-73. 8p.

Record details

SMALL-CAPACITY UNIT FOR FLOUR PRODUCTION AND PANIFICATION.

• Authors : GONCHARUK, A. A.¹; PETKO, Y. V.²

Subjects: *BREAD; *GRAIN; *BAKED products

• Source: Grain Products & Mixed Fodder's. sep2017, Vol. 17 Issue 3, p48-50. 3p.

Record details