4 Art�culos

Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye�w heat dough and bread

Acceso

en l�nea

Svitlana Oliinyk,Olga Samokhvalova,Nadegda Lapitska,Zinoviya Kucheruk P�g. 59 - 65

The results of studies of the influence of wheat germ meal (WGM) and oats (OM) in the amount of 10 ... 20% and meal of rosehips (RHM) in the amount of 2 ... 6% by weight of flour on the ripening of rye-wheat dough and on the quality of bread are presente... ver m�s

Revista: Eastern-European Journal of Enterprise Technologies Formato: Electr�nico

Tabla de contenido: Vol: 1 Num: 11 Par: PP A�o: 2020

The aerated concrete based on an integrated foam concentrate containing iron compounds

Acceso

en l�nea

Alexsandera Shishkina,Oleg Nastich,Kateryna Romanenko,Svitlana Oliinyk P�g. 48 - 53

The chemical processes of Portland cement hydration enable the formation of concrete compressive strength. Under certain conditions, increasing the rate of cement hydration contributes to the improved strength of concrete at compression. This is especial... ver m�s

Revista: Eastern-European Journal of Enterprise Technologies Formato: Electr�nico

Tabla de contenido: Vol: 4 Num: 6 Par: 0 A�o: 2019

« Anterior P�gina: 1 de 1 Siguiente »