E-LIB Suche - Ergebnisse für: Serik, Maksym

1

Improvement of cupcake technology with the addition of drie..:

Zagorulko, Aleksey ; Kasabova, Kateryna ; Zahorulko, Andrii..
Eastern-European Journal of Enterprise Technologies. 5 (2022) 11 (119) - p. 20-28 , 2022

Link: https://doi.org/10.15587..

2

Research of qualitative indicators of butter cookies using ..:

Kholobtseva, Iryna ; Serik, Maksym ; Samokhvalova, Olga
EUREKA: Life Sciences. , 2021

Link: https://doi.org/10.21303..

3

Determining the influence of protein-mineral additives on t..:

Serik, Maksym ; Samokhvalova, Olga ; Kholobtseva, Iryna...
Eastern-European Journal of Enterprise Technologies. 4 (2021) 11(112) - p. 42-49 , 2021

Link: https://doi.org/10.15587..

4

Effect of the improved protein-mineral additive on structur..:

Leshchenko, Kateryna ; Serik, Maksym ; Pyvovarov, Yevgen..
EUREKA: Life Sciences. , 2021

Link: https://doi.org/10.21303..

5

Determination of heat transfer coefficient in advanced rota..:

Zagorulko, Aleksey ; Zahorulko, Andrii ; Serik, Maksym..
Technology audit and production reserves. 4 (2021) 3(60) - p. 42-45 , 2021

Link: https://doi.org/10.15587..

6

Research of Qualitative Indicators of Butter Cookies Using ..:

Kholobtseva, Iryna ; Serik, Maksym ; Samokhvalova, Olga
EUREKA: Life Sciences, (4), 27–33, 2021, doi: https://doi.org/10.21303/2504-5695.2021.001968. , 2021

Link: https://ssrn.com/abstrac..

7

PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
EUREKA: Life Sciences. 1 (2019) - p. 35-43 , 2019

Link: https://doi.org/10.21303..

8

Research of qualitative indicators of butter cookies using ..:

Kholobtseva, Iryna ; Serik, Maksym ; Samokhvalova, Olga
https://zenodo.org/record/5180552. , 2021

Link: https://zenodo.org/recor..

9

Research of qualitative indicators of butter cookies using ..:

Kholobtseva, Iryna ; Serik, Maksym ; Samokhvalova, Olga
http://journal.eu-jr.eu/life/article/view/1968/1685. , 2021

Link: http://journal.eu-jr.eu/..

10

Effect of the improved protein-mineral additive on structur..:

Leshchenko, Kateryna ; Serik, Maksym ; Pyvovarov, Yevgen..
https://zenodo.org/record/5547161. , 2021

Link: https://zenodo.org/recor..

11

Effect of the improved protein-mineral additive on structur..:

Leshchenko, Kateryna ; Serik, Maksym ; Pyvovarov, Yevgen..
http://journal.eu-jr.eu/life/article/view/2089/1741. , 2021

Link: http://journal.eu-jr.eu/..

12

Development of the plant for low-temperature treatment of m..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journals.uran.ua/eejet/article/view/154950/156735. , 2019

Link: http://journals.uran.ua/..

13

PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF ..:

Zahorulko, Andrii ; Zagorulko, Aleksey ; Yancheva, Maryna...
http://journal.eu-jr.eu/life/article/view/837/844. , 2019

Link: http://journal.eu-jr.eu/..

14

Improvement of cupcake technology with the addition of drie..:

Aleksey Zagorulko ; Kateryna Kasabova ; Andrii Zahorulko..
http://journals.uran.ua/eejet/article/view/266337. , 2022

Link: https://doi.org/10.15587..

15

Improvement of cupcake technology with the addition of drie..:

Aleksey Zagorulko ; Kateryna Kasabova ; Andrii Zahorulko..
https://zenodo.org/record/7383819. , 2022

Link: https://zenodo.org/recor..