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Pavlo Pyvovarov
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Pavlo Pyvovarov
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Pavlo Pyvovarov
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1
Analysis of background and development of technological principles of milk processing by coupsulation
by
Nataliya Grynchenko
,
Pavlo
Pyvovarov
,
Оleksandr Nagornyi
Published 2018-06-01
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Article
2
Devising the technological principles for making a granulated filler obtained through ionotropic gelation
by
Nataliya Grynchenko
,
Olga Tishchenko
,
Olga Grynchenko
,
Pavlo
Pyvovarov
Published 2020-04-01
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Article
3
Development of technology for the production of semifinished products with an emulsion structure based on the decalcified dairy raw materials
by
Nataliya Grynchenko
,
Daria Tyutyukova
,
Pavlo
Pyvovarov
,
Оleksandr Nagornyi
Published 2018-03-01
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Article
4
Innovative Technologies Dressing Using Semi Lipid Encapsulated Raw Food
by
Olha Tyshchenko
,
Pavlo
Pyvovarov
,
Oleksandr Nahornyi
,
Jose Maria Olmo Peinado
Published 2019-06-01
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Article
5
A study of the effect of thermotropic polysaccharides on the properties of the alginatecalcium shell of an encapsulated fatty semifinished food product
by
Olga Neklesa
,
Yevgeniia Yarantseva
,
Oleg Kotlyar
,
Olga Grinchenko
,
Pavlo
Pyvovarov
Published 2018-03-01
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Article
6
Study of properties of wheat germins and meals and their use in the production of dietary hardtacks
by
Pavlo
Pyvovarov
,
Tetiana Cheremskaya
,
Maryna Kolesnikova
,
Svitlana Iurchenko
,
Svitlana Andrieieva
Published 2021-08-01
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Article
7
Substantiating the removal of fat in the technology of obtaining wheat germ and devising technology for making cookies containing it
by
Pavlo
Pyvovarov
,
Tetiana Cheremska
,
Maryna Kolesnikova
,
Svitlana Iurchenko
,
Svitlana Andrieieva
Published 2021-08-01
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