首页> 外文OA文献 >RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE 'MAGNETOFOOD' ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

【2h】

RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE 'MAGNETOFOOD' ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

机译：食品添加剂“磁品食品”对鲜糖果产品质量指标的影响研究

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Iryna Tsykhanovska; Alexandr Alexandrov; Tetiana Lazarieva; Tatуana Gontar;
展开▼
作者单位

展开▼
年度 2020
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Influence of the mineral food nanoadditive “Magnetofood” on the quality indicators of whipped confectionery products [J] . Iryna Tsykhanovska, Viktoria Yevlash, Alexandr Alexandrov, BIO Web of Conferences . 2021,第a期

机译：矿物食品纳米彩色“磁品食品”对鲜糖果产品质量指标的影响
2. COMPLEX QUALITY INDICATOR OF SUGARS AND SUGAR SUBSTITUTES AND THEIR USE IN THE PRODUCTION OF CONFECTIONERY PRODUCTS [J] . Antonella DOROHOVYCH, Victoria DOROHOVYCH, Liubov MAZUR Food and Environment Safety . 2018,第2期

机译：糖和糖代用品的复杂质量指标及其在果酱产品生产中的用途
3. Forty years of furosine - Forty years of using Maillard reaction products as indicators of the nutritional quality of foods [J] . Erbersdobler HF, Somoza V Molecular Nutrition and Food Research . 2007,第4期

机译：四氢呋喃肌酸-使用美拉德反应产品作为食品营养质量指标的40年
4. Kinetic Modeling Of A Bi-Enzyme Time-Temperature Indicator (TTI) Based on Different Parameters for Monitoring Food Product Quality [C] . Qiang Li, Min Duan, Wen Liu International Conference on Advanced Composite Materials and Manufacturing Engineering . 2020

机译：基于不同参数的双酶时间温度指示器（TTI）的动力学建模，用于监测食品质量
5. The new product development practices of the North American confectionery manufacturers: Determinants of new product development time. [D] . Spaulding, Aslihan Demiralay. 2002

机译：北美糖果制造商的新产品开发实践：新产品开发时间的决定因素。
6. Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological Microstructure and Product Quality Characteristics [O] . B. Dhiraj, P. Prabhasankar 2013

机译：小麦磨粉产品及其添加剂混合物对面食流变学微观结构和产品质量特性的影响
7. The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive [O] . Iryna Tsykhanovska 2019

机译：使用«磁品食品»食品添加剂的燕麦饼干面团和质量指标的功能和技术特性的形成

RESEARCH OF THE INFLUENCE OF THE FOOD ADDITIVE 'MAGNETOFOOD' ON THE QUALITY INDICATORS OF WHIPPED CONFECTIONERY PRODUCTS

著录项

引文网络

相似文献

相关主题

期刊订阅