Research of element composition of pectin films

著者: Z. N. Khatko
出版事項 2012-10-01

Prospects for the production of culinary products from turkey meat (a review)

著者: Z. N. Khatko, A. S. Shirokova
出版事項 2022-04-01

Mathematical models of complex formation of different types of pectin substances and their combinations

著者: Z. N. Khatko, A. A. Ashinova
出版事項 2018-09-01

Analysis of consumption of cereals, bakery, pasta and potatoes by various population groups

著者: Z. N. Khatko, E. M. Kolodina
出版事項 2019-09-01

The effect of pectin substances on the activation of starters for rye-wheat mini bread

著者: Z. N. Khatko, E. V. Naumova
出版事項 2020-04-01

Analysis of meat and fish products consumption by different population groups

著者: Z. N. Khatko, E. M. Kolodina
出版事項 2019-03-01

Development of white and red low-calorie functional purpose sauces using vegetable powders

著者: Z. N. Khatko, M. A. Tamakhina
出版事項 2021-06-01

Analysis of fruit and vegetable consumption by different population groups

著者: Z. N. Khatko, E. M. Kolodina
出版事項 2019-06-01

Enrichment of farinaceous dishes for functional nutrition with fruit powders of wild plants

著者: Z. N. Khatko, T. B. Kolotiy, I. S. Polyakova
出版事項 2020-04-01

The influence of carrot juice on the quality indicators of wheat bread from the first grade flour

著者: S. N. Edygova, Z. N. Khatko, A. A. Teknedzhan
出版事項 2019-03-01

Development of the technology of «Mozzarella» goat cheese with specified functional properties

著者: Z. N. Khatko, M. A. Gasheva, S. K. Kudainetova
出版事項 2021-12-01

Peculiarities of dry adygh “Mate” cheese and its use in the production of culinary products in the conditions of import substitution

著者: Z. N. Khatko, A. B. Tkhaishaova, M. A. Gasheva
出版事項 2017-12-01

Analysis of the healthy food market in the Russian Federation and the Republic of Adygea

著者: G. V. Karamushko, Z. N. Khatko, N. Kh. Navasardyan
出版事項 2021-02-01

Development of an exemplary 10-day school menu in accordance with the requirements of Sanpin 2.3/2.4.3590-20

著者: Z. N. Khatko, T. A. Belyavtseva, S. K. Kudainetova, M. A. Tamakhina
出版事項 2022-04-01

Effect of combination of pectin substances on viscosity of their aqueous solutions

著者: Z. N. Khatko, S. A. Titov, A. A. Ashinova, E. M. Kolodina
出版事項 2019-11-01

Development of a university healthy diet system: high student cuisine

著者: Z. N. Khatko, G. V. Karamushko, T. B. Kolotiy, L. V. Lyubimova
出版事項 2020-12-01

Research of quality and safety indicators of «snack to beer» cheese chips in the process of long storage

著者: Z. N. Khatko, M. A. Gasheva, N. S. Khishtova, A. I. Blyagoz, D. Sh. Nagoyeva
出版事項 2019-12-01

Comparative analysis of quality and safety indicators of “Adygeyskiy” dry cheese and “Parmesan” hard cheese

著者: Z. N. Khatko, M. A. Gasheva, A. B. Tkhaishaova, N. S. Khishtova, Y. E. Saprykina
出版事項 2018-06-01

Influence of pectin hydration on internal friction and viscosity of their aqueous solutions

著者: Z. N. Khatko, S. A. Titov, I. A. Saranov, N. N. Korysheva, A. A. Ashinova, E. M. Kolodina
出版事項 2019-09-01