Improvement of technology of melt butter with turmeric

by D. S. Lyhovid, N. B. Slyvka, O. Ya. Bilyk, I. V. Skulska
Published 2020-10-01

Development of ice cream recipe with dates processing products

by O. Ya. Bilyk, N. B. Slyvka, V. O. Nagovska, O. R. Mykhaylytska
Published 2021-04-01

Improvement of technology of curd products with succade from pumpkin

by N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, V. O. Nagovska
Published 2019-11-01

Research of changes in individual physico-chemical parameters of yoghurts using whey protein concentrates

by N. B. Slyvka, O. Ya. Bilyk, O. R. Mikhailytska, Yu. R. Hachak
Published 2019-04-01

The use of pear fillers in kefir technology

by N. B. Slyvka, О. R. Myhaylytska, V. O. Nahovska, O. Ya. Bilyk
Published 2018-11-01

Spread technology with pine nuts meal development

by V. O. Nagovska, N. B. Slyvka, Yu. R. Hachak, O. R. Mykhaylytska, O. Ya. Bilyk
Published 2020-05-01

Influence of thistle grist on organoleptic, physico-chemical and microbiological parameters of kefir

by V.O. Nagovska, Yu.R. Hachak, O.Ya. Bilyk, B.V. Gutyj, N.B. Slyvka, O.R. Mikhailytska
Published 2018-03-01