ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Languages
Literature
Biology
Botany
Zoology
Chemistry
Philosophy
Architecture and Urbanism
Sociology
Education
all records (36)

Languages
English

Countries
Russia
South Africa
Ukraine
Denmark
USA
Slovenia
Spain
Lithuania
Ecuador
Estonia
all records (17)

Years
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
all records (17)

Filter  
 
87  Articles
1 of 10 pages  |  10  records  |  more records»
The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

This article describes the theoretical foundation of the accounting dictionaries as well as its practical results. Furthermore, the implementation of the project shows how the constant interaction of lexicographical theory with practical dictionary work o... see more

Under modern conditions, creation of new high effective technologies of bread is connected with a necessity of solving a problem of the products quality at the discrete work of enterprises: at processing raw materials (flour) with decreased properties in ... see more

The moisture-retaining power (WRP) of dough is one of main functional technological parameters, because it influences the output, structural-mechanical properties and quality characteristics of bread and bakery products. For increasing WRP of rye-wheat do... see more

This article describes the theoretical foundation of the accounting dictionaries as well as its practical results. Furthermore, the implementation of the project shows how the constant interaction of lexicographical theory with practical dictionary work o... see more

We studied influence of the polyfunctional food supplement "Magnetof??d" on the technological parameters of rye-wheat dough semi-finished product and the finished product. A positive effect of the supplement "Magnetof??d" on the technological parameters o... see more

1 of 10 pages  |  10  records  |  more records»