Showing 1 - 5 results of 5 for search 'PASTRY AND CAKE MAKING', query time: 0.76s Refine Results
  1. 1
    THE DEVELOPMENT OF PASTRY FOR PRIMARY SCHOOL AGE CHILDREN
    by Pozdnyakova O.G., Kurbanova M.G.
    Published 2017-03-01
    Subjects: “...pastry...”
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    Article
  2. 2
    Optimization Formulation of Semi-Finished Sponge Cake
    by Marinina E., Sadygova M., Kirillova T., Kanevskaya I.
    Published 2020-03-01
    Subjects: “...sponge cake...”
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    Article
  3. 3
    Scientific and practical approaches to the development of new-generation confectionery products
    Subjects: “...a amaranth cake, bone fat, custard cakes, fatty acid composition, biological value...”
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    Article
  4. 4
    Formulation of gluten-free flour culinary products of high nutritional value
    by Y. P. Dombrovskaya, S. I. Aralova
    Published 2017-02-01
    “.... In this regard, the current development of technologies and formulations pastry dishes with use...”
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    Article
  5. 5
    The effect of natural antioxidants on the rate of accumulation of oxidation products in the fat phase of butter cream
    by M. S. Voronina, N. V. Makarova
    Published 2016-11-01
    “...Describes the main finishing prefabricated pastries and cakes-cream. Researched range of cream...”
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    Article
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