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2017
Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑаÑÑ ÑеÑепÑÑÑÑ ÑÑнкÑионалÑнÑÑ ÐºÐ¸ÑломолоÑнÑÑ Ð½Ð°Ð¿Ð¸Ñков Ñ Ð¸ÑполÑзованием ÑимбиоÑиÑеÑÐºÐ¸Ñ Ð·Ð°ÐºÐ²Ð°Ñок и добавок пÑениÑной клеÑÑаÑки.
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Ð¦ÐµÐ»Ñ ÑабоÑÑ - ÑазÑабоÑаÑÑ ÑеÑепÑÑÑÑ ÑÑнкÑионалÑнÑÑ ÐºÐ¸ÑломолоÑнÑÑ Ð½Ð°Ð¿Ð¸Ñков Ñ Ð¸ÑполÑзованием ÑимбиоÑиÑеÑÐºÐ¸Ñ Ð·Ð°ÐºÐ²Ð°Ñок и добавок пÑениÑной клеÑÑаÑки.
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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.
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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.
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2018
ÐаÑемаÑиÑеÑкое опиÑание взаимодейÑÑвий в геннÑÑ ÑеÑÑÑ Ð´Ð»Ñ Ð³ÑÑпп биологиÑеÑÐºÐ¸Ñ Ð´Ð°Ð½Ð½ÑÑ , ÑвлÑÑÑÐ¸Ñ ÑÑ Ð² некоÑоÑой ÑÑепени незавиÑимÑми ÑвлÑеÑÑÑ Ð°ÐºÑÑалÑной задаÑей. РнаÑÑоÑÑей ÑабоÑе ÑаÑÑмоÑÑÐµÐ½Ñ Ð´
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ÐаÑемаÑиÑеÑкое опиÑание взаимодейÑÑвий в геннÑÑ ÑеÑÑÑ Ð´Ð»Ñ Ð³ÑÑпп биологиÑеÑÐºÐ¸Ñ Ð´Ð°Ð½Ð½ÑÑ , ÑвлÑÑÑÐ¸Ñ ÑÑ Ð² некоÑоÑой ÑÑепени незавиÑимÑми ÑвлÑеÑÑÑ Ð°ÐºÑÑалÑной задаÑей. РнаÑÑоÑÑей ÑабоÑе ÑаÑÑмоÑÑÐµÐ½Ñ Ð´
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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.
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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.
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2018
Рданной ÑабоÑе ÑаÑÑмоÑÑено Ñоздание и ÑÑнкÑиониÑование пакеÑа ÑÑнкÑий на ÑзÑке пÑогÑаммиÑÐ¾Ð²Ð°Ð½Ð¸Ñ MATLAB, иÑполÑзÑемого Ð´Ð»Ñ Ð¾Ñенки надежноÑÑи ÑÑ ÐµÐ¼ ÑлекÑÑоÑÐ½Ð°Ð±Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑебиÑелей. ÐоÑÑавлена зада
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Рданной ÑабоÑе ÑаÑÑмоÑÑено Ñоздание и ÑÑнкÑиониÑование пакеÑа ÑÑнкÑий на ÑзÑке пÑогÑаммиÑÐ¾Ð²Ð°Ð½Ð¸Ñ MATLAB, иÑполÑзÑемого Ð´Ð»Ñ Ð¾Ñенки надежноÑÑи ÑÑ ÐµÐ¼ ÑлекÑÑоÑÐ½Ð°Ð±Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑебиÑелей. ÐоÑÑавлена зада
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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.
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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.
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2020
ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ кондиÑеÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием кÑиопоÑоÑка из ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑки новой ÑеÑепÑÑÑÑ ÑвоÑожного Ñизкейка.
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ÐÐ°Ð½Ð½Ð°Ñ ÑабоÑа поÑвÑÑена иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ кондиÑеÑÑÐºÐ¸Ñ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ñ Ð¸ÑполÑзованием кÑиопоÑоÑка из ÑÑÐºÐ²Ñ Ð¸ ÑазÑабоÑки новой ÑеÑепÑÑÑÑ ÑвоÑожного Ñизкейка.
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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.
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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.
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2018
Ð ÑабоÑе иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð¾Ð±ÑазÑÑ Ð·ÐµÐ»ÐµÐ½Ð¾Ð¹ гÑеÑÐ¸Ñ Ð¸. ÐзÑÑен пÑоÑеÑÑ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð³ÑеÑиÑного Ñолода. ÐпÑеделена амилолиÑиÑеÑÐºÐ°Ñ Ð°ÐºÑивноÑÑÑ Ñолодов, полÑÑеннÑÑ Ð¿Ñи ÑазлиÑнÑÑ ÑемпеÑаÑÑÑÐ°Ñ Ð¿ÑоÑаÑÐ¸Ð²Ð°Ð½Ð¸Ñ ...
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Ð ÑабоÑе иÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ñ Ð¾Ð±ÑазÑÑ Ð·ÐµÐ»ÐµÐ½Ð¾Ð¹ гÑеÑÐ¸Ñ Ð¸. ÐзÑÑен пÑоÑеÑÑ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ Ð³ÑеÑиÑного Ñолода. ÐпÑеделена амилолиÑиÑеÑÐºÐ°Ñ Ð°ÐºÑивноÑÑÑ Ñолодов, полÑÑеннÑÑ Ð¿Ñи ÑазлиÑнÑÑ ÑемпеÑаÑÑÑÐ°Ñ Ð¿ÑоÑаÑÐ¸Ð²Ð°Ð½Ð¸Ñ ...
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2020
Based on guidelines in the laboratory of the Higher School of Biotechnology and Food Production of St. Petersburg Polytechnic University Peter the Great studies were conducted, the purpose of which was to develop a gluten-free biscuit cake mix with the complete replacement of wheat flour with a mixture of rice and almond.
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Based on guidelines in the laboratory of the Higher School of Biotechnology and Food Production of St. Petersburg Polytechnic University Peter the Great studies were conducted, the purpose of which was to develop a gluten-free biscuit cake mix with the complete replacement of wheat flour with a mixture of rice and almond.
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