USE OF VEGETABLE PUREE FOR INCREASE OF BIOLOGICAL VALUE OF MILK PUDDING Journal title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки Authors: Ю.І. Максимів, І.М. Турчин Subject(s):
DEVELOPMENT OF TECHNOLOGIES FOR A LOW-CALORIE DESSERT WITH PROBIOTIC MICROORGANISMS Journal title: World Science Authors: N. V. Kondratjuk, V. L. Bol'shakova, A. M. Padalka Subject(s):
KAVBUZ – PERSPECTIVE RAW MATERIAL FOR DESSERTS Journal title: Международный научный журнал "Интернаука" Authors: Nadiia Kravchuk, Alexander Redko Subject(s):
INVESTIGATION OF THE STRUCTURE OF NEW DESSERTS Journal title: Молодий вчений Authors: K.Yu. Levkun, N.P. Bondar, V.V. Polevik, I.L. Koretskaya Subject(s):
DEVELOPING NEW TECHNOLOGY OF THE EUROPEAN KITCHEN Journal title: ΛΌГOΣ. МИСТЕЦТВО НАУКОВОЇ ДУМКИ Authors: Світлана Цехмейструк, Тетяна Семко Subject(s):
Substantiation of the technology for fermented sour-milk desserts with bifidogenic properties Journal title: Восточно-Европейский журнал передовых технологий Authors: Alla Solomon, Mariana Bondar, Angela Dyakonova Subject(s):
Forming the structure of whipped desserts when introducing the food additive "Magnetofood" to their formulation Journal title: Восточно-Европейский журнал передовых технологий Authors: Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, Barna Khamitova, Karyna Svidlo, Olesia Ne... Subject(s):
Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants Journal title: Восточно-Европейский журнал передовых технологий Authors: Raisa Pavlyuk, Viktoriya Pogarskaya, Ekateryna Balabai, Aleksey Pogarskiy, Tetiana Stukonozhenko Subject(s):
Acceptability, Marketability, and Physicochemical Analysis of Zicaba Frozen Delight Journal title: Psychology and Education: A Multidisciplinary Journal Authors: Paola Andrea Concepcion Subject(s): Education, Psychology
