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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Leonardo Heleno Milk, Talita Maira Goss Milani, Ana Carolina Conti-Silva
Pág. e49956
Expanded corn snacks are obtained through thermoplastic extrusion and then a lipid vehicle (oil or hydrogenated vegetable fat) is sprinkled on the product, giving the desired flavour. However, this second step called post-extrusion flavouring increases t...
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Igor Motovoy,Sergiy Artemenko,Olga Khliyeva,Vitaly Zhelezny,Yury Semenyuk,Aleksey Paskal
Pág. 6 - 12
Nanofluids are promising heat carriers, which contribute to the overall efficiency of energy systems. The main obstacle to the practical application of nanocoolants based on aqueous propylene glycol solutions is the lack of accurate data on their thermop...
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Khrystyna Kovalchuk,Halyna Ozimok,Ruslan Mariychuk,Olga Gyrka,Mykhailo Bodak,Nataliya Palko,Oksana Davydovych,Alina Tkachenko,Liudmyla Guba
Pág. 36 - 45
We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation comp...
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