Results 111 to 120 of about 386 (148)
Some of the next articles are maybe not open access.
2020
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÐµÐ·Ð³Ð»ÑÑеновÑÑ Ð²Ð¸Ð´Ð¾Ð² мÑки, а Ñакже опÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¾Ð¿ÑималÑного ÑооÑноÑÐµÐ½Ð¸Ñ Ð¼ÑÑнÑÑ ÑмеÑей Ð´Ð»Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ñ Ð»ÐµÐ±Ð¾Ð±ÑлоÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐадаÑи, коÑоÑÑе ÑеÑалиÑÑ Ð² Ñ
openaire +1 more source
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð±ÐµÐ·Ð³Ð»ÑÑеновÑÑ Ð²Ð¸Ð´Ð¾Ð² мÑки, а Ñакже опÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ñ Ð¾Ð¿ÑималÑного ÑооÑноÑÐµÐ½Ð¸Ñ Ð¼ÑÑнÑÑ ÑмеÑей Ð´Ð»Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ Ñ Ð»ÐµÐ±Ð¾Ð±ÑлоÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹. ÐадаÑи, коÑоÑÑе ÑеÑалиÑÑ Ð² Ñ
openaire +1 more source
2016
ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑÑÑÑÑ Ð¼ÐµÐ¶ÑеÑевÑе ÑкÑÐ°Ð½Ñ ÑазлиÑнÑÑ Ð¿ÑоизводиÑелей, а Ñакже ÑеÑевÑе пÑоÑÐ¾ÐºÐ¾Ð»Ñ Ð²Ð·Ð°Ð¸Ð¼Ð¾Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ñ Ð½Ð¸Ð¼Ð¸. Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑка меÑодики ÑÑÑекÑивного ÑпÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¾Ð»Ð¸Ñика
openaire +1 more source
ÐбÑекÑом иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑвлÑÑÑÑÑ Ð¼ÐµÐ¶ÑеÑевÑе ÑкÑÐ°Ð½Ñ ÑазлиÑнÑÑ Ð¿ÑоизводиÑелей, а Ñакже ÑеÑевÑе пÑоÑÐ¾ÐºÐ¾Ð»Ñ Ð²Ð·Ð°Ð¸Ð¼Ð¾Ð´ÐµÐ¹ÑÑÐ²Ð¸Ñ Ñ Ð½Ð¸Ð¼Ð¸. Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑка меÑодики ÑÑÑекÑивного ÑпÑÐ°Ð²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¾Ð»Ð¸Ñика
openaire +1 more source
2023
The objects of research are solid shampoos based on vegetable raw materials. The purpose of the work is to develop a formulation of a solid shampoo based on plant macerate and recommendations for improving their assortment and improving their quality and safety.
openaire +1 more source
The objects of research are solid shampoos based on vegetable raw materials. The purpose of the work is to develop a formulation of a solid shampoo based on plant macerate and recommendations for improving their assortment and improving their quality and safety.
openaire +1 more source
2020
The given work is devoted to the development of sourdough bread with bran. The research set the following goals: 1. Analysis of literary and Internet sources. 2. The selection of sourdoughs for the rye bread production. 3. Development of techniques for conducting the sourdough. 4.
openaire +1 more source
The given work is devoted to the development of sourdough bread with bran. The research set the following goals: 1. Analysis of literary and Internet sources. 2. The selection of sourdoughs for the rye bread production. 3. Development of techniques for conducting the sourdough. 4.
openaire +1 more source
2020
Purposes of this work: 1. Research of technological characteristics of Czech wheat flour of various milling (mouka hladká pÅ¡eniÄná svÄtlá (manufacturer «BabiÄÄina volba»), polohrubá pÅ¡eniÄná mouka, hrubá pÅ¡eniÄná mouka (manufacturer «RAMILL»)) и cryopowder «Tomato» (manufacturer «СÐÐТÐÐÐÐÐЬ»); 2. Development of recipe
openaire +1 more source
Purposes of this work: 1. Research of technological characteristics of Czech wheat flour of various milling (mouka hladká pÅ¡eniÄná svÄtlá (manufacturer «BabiÄÄina volba»), polohrubá pÅ¡eniÄná mouka, hrubá pÅ¡eniÄná mouka (manufacturer «RAMILL»)) и cryopowder «Tomato» (manufacturer «СÐÐТÐÐÐÐÐЬ»); 2. Development of recipe
openaire +1 more source
2020
The relevance of the development of cottage cheeses with plant additives is disclosed in the work, the features of the technological process for the production of cottage cheeses are described, their types are considered, as well as additives that are used to enrich cheeses and give them certain properties.
openaire +1 more source
The relevance of the development of cottage cheeses with plant additives is disclosed in the work, the features of the technological process for the production of cottage cheeses are described, their types are considered, as well as additives that are used to enrich cheeses and give them certain properties.
openaire +1 more source
2019
РпÑоÑеÑÑе ÑабоÑÑ Ð¿ÑоводилÑÑ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑебований к пиÑÐ°Ð½Ð¸Ñ Ð»Ñдей, болÑнÑÑ Ñелиакией, и Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð±ÐµÐ·Ð³Ð»ÑÑеновÑÑ Ð²Ð¸Ð´Ð¾Ð² мÑки Ð´Ð»Ñ Ð·Ð°Ð²Ð°ÑнÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑеÑÑÐºÐ¸Ñ Ð¿Ð¾Ð»ÑÑабÑикаÑов.
openaire +1 more source
РпÑоÑеÑÑе ÑабоÑÑ Ð¿ÑоводилÑÑ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑебований к пиÑÐ°Ð½Ð¸Ñ Ð»Ñдей, болÑнÑÑ Ñелиакией, и Ð¿Ð¾Ð´Ð±Ð¾Ñ Ð±ÐµÐ·Ð³Ð»ÑÑеновÑÑ Ð²Ð¸Ð´Ð¾Ð² мÑки Ð´Ð»Ñ Ð·Ð°Ð²Ð°ÑнÑÑ ÐºÐ¾Ð½Ð´Ð¸ÑеÑÑÐºÐ¸Ñ Ð¿Ð¾Ð»ÑÑабÑикаÑов.
openaire +1 more source
2020
This work is devoted to the development of fermented products which recipe includes vegetable raw materials. The research sets the following goals: 1. The review of literary and Internet sources of the chosen theme; 2. The selection of starter cultures for the development of fermented prod-ucts; 3. The selection of research methods; 4.
openaire +1 more source
This work is devoted to the development of fermented products which recipe includes vegetable raw materials. The research sets the following goals: 1. The review of literary and Internet sources of the chosen theme; 2. The selection of starter cultures for the development of fermented prod-ucts; 3. The selection of research methods; 4.
openaire +1 more source
2019
Ð ÑабоÑе пÑедÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑезÑлÑÑаÑÑ Ð´Ð²ÑмеÑного моделиÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð¿ÐµÑеÑного обÑÐµÐºÐ°Ð½Ð¸Ñ ÑÑÑбной пеÑегоÑодки коÑла ÑÑилизаÑоÑа. ÐолÑÑено ÑÑаÑионаÑное ÑеÑение задаÑи о ÑÑÑбÑленÑном ÑеÑении газа ÑÐµÑ ...
openaire +1 more source
Ð ÑабоÑе пÑедÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑезÑлÑÑаÑÑ Ð´Ð²ÑмеÑного моделиÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾Ð¿ÐµÑеÑного обÑÐµÐºÐ°Ð½Ð¸Ñ ÑÑÑбной пеÑегоÑодки коÑла ÑÑилизаÑоÑа. ÐолÑÑено ÑÑаÑионаÑное ÑеÑение задаÑи о ÑÑÑбÑленÑном ÑеÑении газа ÑÐµÑ ...
openaire +1 more source
2020
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑазÑабоÑке ÑеÑепÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ мÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием мÑки из ÑемÑн ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑке пÑоекÑа кондиÑеÑÑкого ÑÐµÑ Ð° Ð´Ð»Ñ Ð¿ÑоизводÑÑва даннÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
openaire +1 more source
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена ÑазÑабоÑке ÑеÑепÑÑÑ Ð¸ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ мÑÑнÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием мÑки из ÑемÑн ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑке пÑоекÑа кондиÑеÑÑкого ÑÐµÑ Ð° Ð´Ð»Ñ Ð¿ÑоизводÑÑва даннÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹.
openaire +1 more source