Results 181 to 190 of about 3,920 (221)
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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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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
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
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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
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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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Літературознавча рецепція творчості Лесі Українки ювілейного 1971-го: часопис «Визвольний шлях»
Волинь філологічна: текст і контекстThe aim of the article is to analyze the specifics of the literary reception of Lesya Ukrainka’s work of the jubilee year of 1971 on the pages of the journal «The Path of Freedom».
Ольга Яблонська
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2017
Ð¦ÐµÐ»Ñ ÑабоÑÑ - иÑÑледование возможноÑÑей СÐÐС пÑогÑаммиÑÑемой логики Ð´Ð»Ñ Ð°Ð¿Ð¿Ð°ÑаÑной ÑеализаÑии межÑеÑевого ÑкÑана, ÑабоÑаÑÑем на ÑеÑевом и ÑÑанÑпоÑÑном ÑÑовнÑÑ , ÑазÑабоÑка его аппаÑаÑной Ñеал
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Ð¦ÐµÐ»Ñ ÑабоÑÑ - иÑÑледование возможноÑÑей СÐÐС пÑогÑаммиÑÑемой логики Ð´Ð»Ñ Ð°Ð¿Ð¿Ð°ÑаÑной ÑеализаÑии межÑеÑевого ÑкÑана, ÑабоÑаÑÑем на ÑеÑевом и ÑÑанÑпоÑÑном ÑÑовнÑÑ , ÑазÑабоÑка его аппаÑаÑной Ñеал
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The object of the study is the company crochet.internet. The aim of this final qualification work is to develop measures for implementing neural network technologies in the companys marketing to effectively increase sales, profits, and brand awareness. During the study, an analysis of the current state of the companys marketing was conducted.
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2019
The work is devoted to the prospects of creating multi-layered desserts based on apricot puree, prepared from domestic raw materials, with the possibility of enriching it with prebiotics. The pomological description of 10 varieties of apricots grown on the territory of the Crimean Peninsula is given, physical and chemical parameters of the apricots of ...
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The work is devoted to the prospects of creating multi-layered desserts based on apricot puree, prepared from domestic raw materials, with the possibility of enriching it with prebiotics. The pomological description of 10 varieties of apricots grown on the territory of the Crimean Peninsula is given, physical and chemical parameters of the apricots of ...
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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.
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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.
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