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Yulia Bondarenko,Larysa Mykhonik,Olena Bilyk,Oksana Kochubei-Lytvynenko,Galina Andronovich,Inna Hetman
Pág. 46 - 55
In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing ...
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Svetlana Andreeva,Marina Kolesnikova,Yevgen Pyvovarov,Tetyana Khaustova,Aliona Dikhtyar
Pág. 66 - 73
We have defined reference indicators for the consistency of sweet sauces depending on the content of starches, which has become a prerequisite for the development of a formulation for sweet sauces using physically-modified starches.The influence of formu...
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Andrii Voitik,Vasyl Kravchenko,Ruslan Oliadnichuk,Olexandr Pushka,Serhii Kiurchev,Oleg Ivanov,Ruslan Kharak,Oleksii Nazarenko
Pág. 26 - 32
The paper addresses the operation of a cylindrical brush with elastic rods of bristles at the disclosure of the root system of maternal plants. It has been established that the basic components of the resistance force in the operation of a given brush is...
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Hazlina Husin, Khaled Abdalla Elraies, Hyoung Jin Choi and Zachary Aman
Water-based mud is known as an environmental-friendly drilling fluid system. The formulation of water-based mud is designed to have specific rheological properties under specific oil field conditions. In this study, graphene nanoplatelet and silver nanop...
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Shuai Yuan
Pág. 32
The main purpose of this research is to develop, industrialize and commercialize a new food thickener, with better efficiency and taste, for patients with post-stroke dysphagia based on Tremella fuciformis. The aging of world population leads to demand o...
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