Search Results - "Chizhikova, O G"

Development of new types of precooked meat products – cutlets for older people by Nizhelskaya, K. V., Chizhikova, O. G.

“…The results of research of chopped semi-finished products (cutlets) developed on the basis of meat-seed minced meat with the addition of wheat germ, flour of…”
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Brown algae of Laminaria family - Laminaria japonica - influence on bakery products properties by Korshenko, LO, Chizhikova, O G, Kalenik, T K, Medvedeva, E V

“…Investigations in creating complicated bakery improvers on the basis of non traditional raw material are being carried out at the Foodstuffs Science and…”
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РАЗРАБОТКА КОМПОЗИТНЫХ МУЧНЫХ СМЕСЕЙ С ИСПОЛЬЗОВАНИЕМ ИЗМЕЛЬЧЕННЫХ СЕМЯН ЧЕЧЕВИЦЫ by Chizhikova, O G, LO, Korshenko, Pavlova, MA

“…The use of milled red lentil seeds as a component of composite flour mixes from wheat baker's flour of increased nutritional and biological value is…”
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SUBSTANTIATION OF USING BUCKWHEAT MALT DURING BAKING IMPROVER DEVELOPMENT / ОБОСНОВАНИЕ ИСПОЛЬЗОВАНИЯ ГРЕЧНЕВОГО СОЛОДА ПРИ РАЗРАБОТКЕ КОМПОЗИЦИИ ХЛЕБОПЕКАРНОГО УЛУЧШИТЕЛЯ by LO, Korshenko, Chizhikova, O G, Tanashkina, T V, Dotsenko, S M, Abdulaeva, N N, Semenyuta, A A

“…The choice of buckwheat malt as the functional basis for developing a composition of baking improver was substantiated. It was shown that adding baking…”
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Effects of soya groats on organoleptic properties and biological effectiveness of stored dietary fats by Lentsova, L V, Samburova, G N, Chizhikova, O G, Botova, N A

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