Search Results - "Misteneva, Svetlana"

Rationale for Targeted Confectionery Products for Children over Three Years Old by Misteneva, Svetlana, Savenkova, Tatyana, Demchenko, Elena, Shcherbakova, Natalia, Gerasimov, Timofey

“…Introduction. According to the World Health Organization, unhealthy diets are a major risk for noncommunicable diseases. These risks begin in childhood and…”
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Effect of Whole Barley Tolokno on the Quality of Biscuits by Misteneva, Svetlana, Shcherbakova, Natalia, Kondrat’ev, Nikolay

“…Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is…”
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Effect of Oat-Based Ingredients on the Quality of Pastry Products by Shcherbakova, Natalia, Misteneva, Svetlana, Rudenko, Oxana, Kondrat’ev, Nikolay, Baskakov, Andrew

“…Introduction. Whole grain products can prevent some chronic diseases. Oats and oat-based foods are rich in beta-glucan, which makes them a perfect ingredient…”
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Effect of Pumpkin Husks on Cracker Dough Fermentation by Мистенева, Светлана, Misteneva, Svetlana, Солдатова, Елена, Soldatova, Elena, Щербакова, Наталья, Shcherbakova, Natalia, Герасимов, Тимофей, Gerasimov, Timofey, Талейсник, Михаил, Taleysnik, Mikhail

“…Problems of rational and balanced nutrition for children and teenagers attract the attention of scientists around the world. Nowadays, pediatricians,…”
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TECHNOLOGICAL PROPERTIES OF FLOUR AND THEIR EFFECT ON QUALITY INDICATORS OF SUGAR COOKIES by Savenkova, T. V., Soldatova, E. A., Misteneva, S. Yu, Taleysnik, M. A.

“…The main recipe component of most types of flour confectionery is wheat flour, the technological properties of which largely effect not only the quality…”
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