CHANGES IN CONSUMER PROPERTIES OF NEW GRAIN CRISPBREADS BASED ON SPELT DURING STORAGE

by Maryna Mardar, Rafaela Znachek, Artur Macari
Published 2019-03-01

Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value

by Saniya Ibraimova, Raushangul Uazhanova, Ayana Serikbaeva, Maryna Mardar
Published 2021-07-01

Analysis of quality of grain shortbreads for biological activity and medicalbiological assessment

by Maryna Mardar, Svitlana Vikul, Rafaela Znachek, Tetiana Bordun
Published 2018-11-01

Quality and safety ensuring in the development of flavored spices based on greated cereals using the HACCP principles

by Ayana Serikbaeva, Bagimkul Tnymbaeva, Saniya Ibraimova, Maryna Mardar
Published 2020-12-01

Modeling of fatty acid composition of combined food products

by Alina Kopiiko, Nataliіa Tkachenko, Maryna Mardar, Denys Honcharov
Published 2021-07-01

Development of recipe composition of bread with the inclusion of juniper using mathematical modeling and assessment of its quality

by Saniya Ibraimova, Raushangul Uazhanova, Maryna Mardar, Ayana Serikbaeva, Nataliia Tkachenko, Dmytro Zhygunov
Published 2020-12-01

Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

by Ayana Serikbaeva, Bagimkul Tnymbaeva, Maryna Mardar, Nataliіa Tkachenko, Saniya Ibraimova, Raushangul Uazhanova
Published 2021-08-01