PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR

by Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published 2020-08-01

Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curds-based products

by Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published 2020-08-01

Determining the expediency of using protein-polysaccharide complexes based on dairy and vegetable proteins in the technology of butter pastes

by Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko
Published 2020-12-01

Determining the effect of apple and banana powders dried by sublimation on the quality indicators of a sour milk dessert during storage

by Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach
Published 2021-06-01

PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY

by Nataliia Yushchenko, Uliana Kuzmyk, Oksana Kochubei-Lytvynenko, Olha Yatsenko, Tatiana Belemets
Published 2020-11-01

Prospects of use of vegetable raw materials in the technology of sour-milk dessert

by Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko
Published 2021-05-01

Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils

by Tatiana Belemets, Irina Radzievskaya, Oksana Tochkova, Nataliia Yushchenko, Uliana Kuzmyk, Artur Mykhalevych
Published 2021-02-01

Research of milk fat oxidation processes during storage of butter pastes

by Olha Yatsenko, Nataliia Yushchenko, Uliana Kuzmyk, Vasyl Pasichnyi, Oksana Kochubei-Lytvynenko, Nataliia Frolova, Olga Korablova, Ivan Mykoliv, Volodymyr Voitsekhivskyi
Published 2020-07-01