Results 21 to 30 of about 46,431 (264)
THE EXPANSION OF THE RANGE OF MOUSSES OF DIABETIC APPOINTMENTS
Современная наука и инновации, 2022 The innovative composition of mousses has been developed, that includes full replacement of such component as water, on freshly squeezed fruit juices of strawberry, cranberry, lingonberry and sour milk drinks with added fructose. Thanks to it mousses get
Tatyana Vasilevna Kalashnova +1 more
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Low – Permeability Ecological Concrete Mix, By Means of Employing Several Active Admixtures
Bulletin of the Polytechnic Institute of Jassy: Constructions, Architechture Section, 2022 There exists an interest to realize impermeable concrete, which would have many applications in bridges and water transport / storage structures, such as tanks, reservoirs, gutters and pipes.
Babor Dănuţ-Traian +3 more
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Determination of amino acid balancing of proteins of sour-milk product for herodietic food
Алматы технологиялық университетінің хабаршысы, 2021 The article presents the results of a study to determine and calculate the amino acid balance of proteins of fermented milk products for herodietal nutrition based on camel milk.
K. S. Kulazhanov +4 more
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HERBAL INGRIDIENTS AS A SOURCE OF ENRICHMENT FOR FLOUR BAKERY PRODUCTS
Современная наука и инновации, 2022 A lot of various plants with pharmaceutical and therapeutical effects grow in the vast territory of Krasnoyarsk region. Such herbs are hardly used in confectionary, but they are widely used in ethic recipes.
N. V. Prisuhina +2 more
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Una receta de tinta de escritura procedente del Archivo de la Casa de Alba [PDF]
Historia. Instituciones. Documentos, 2015 Archive of the house of Alba keeps a file on your prescription black ink mode of metalogalics. Throughout this work, we have studied the materials and processes as well as Castilian been collated with several recipes, and coeval with the same theme, as ...
Teresa María Criado Vega
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Analysis and Design of Web-Based Database Application for Culinary Community
ComTech, 2017 This research is based on the rapid development of the culinary and information technology. The difficulties in communicating with the culinary expert and on recipe documentation make a proper support for media very important.
Choirul Huda +3 more
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INSECTS ARE A SOLUTION TO THE PROBLEM OF PROTEIN SUPPLY OF MIXED FODDER’S
Zernovì Produkti ì Kombìkorma, 2022 In the materials of this article, the problems of protein deficiency in the production of compound feed are considered, and ways to solve them due to the use of alternative, non-traditional protein components - insects that have high nutritional ...
А Makarynska, N Vorona, Ye Bedlinska
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Prospects for the use of natural color in sausage products
Новые технологии, 2022 The article deals with the use of natural color to reduce the level of introduction of sodium nitrite. Enzymatic rice is used as a dye. The value of meat products is determined not only by their ability to satisfy a person’s physiological need for ...
A. D. Strelchenko
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MATHEMATICAL MODELING OF OAT BISCUITS FORMULA ENRICHED WITH PRODUCTS OF TOPINAMBUR PROCESSING
Новые технологии, 2022 Oat biscuits are popular among the population of various age groups. They have good organoleptic properties, but at the same time, high sugar content with low protein and biologically active nutrients.
N. T. Shamkova +3 more
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Pediatric Blood &Cancer, EarlyView.ABSTRACT Background An earlier study on children diagnosed with acute lymphoblastic leukemia (ALL) at Moi Teaching and Referral Hospital (MTRH) in Kenya reported a low event‐free survival (EFS), excess treatment abandonment, and high induction mortality.
Gilbert Olbara +7 more
wiley +1 more source