View in EDS PDF Full Text

OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES.

Saved in:
Bibliographic Details
Title: OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES.
Alternate Title: ОПТИМІЗАЦІЯ НОРМИ ВИТРАТ ХМЕЛЮ В ХЛІБОПЕЧЕННІ ЗА ВМІСТОМ У НЬОМУ ГІРКИХ РЕЧОВИН.
Authors: Protsenko, L.1 Lidiya.procenko@ukr.net, Koshitska, N.2 Ninakoshitska@gmail.com, Ryzhuk, S.3 isgpo_zt@ukr.net, Svirchevska, O.4 Svirchevskaya79@ukr.net, Bober, А.5 bober_1980@i.ua, Gunko, S.5 cgunko@gmail.com, Bober, I.6,7 irairabober14@gmail.com
Source: Food Science & Technology (2073-8684). 2025, Vol. 19 Issue 2, p69-78. 10p.
Database: Academic Search Ultimate
FullText Links:
  – Type: pdflink
Text:
  Availability: 0
Header DbId: asn
DbLabel: Academic Search Ultimate
An: 188301005
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES.
– Name: TitleAlt
  Label: Alternate Title
  Group: TiAlt
  Data: ОПТИМІЗАЦІЯ НОРМИ ВИТРАТ ХМЕЛЮ В ХЛІБОПЕЧЕННІ ЗА ВМІСТОМ У НЬОМУ ГІРКИХ РЕЧОВИН.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Protsenko%2C+L%2E%22">Protsenko, L.</searchLink><relatesTo>1</relatesTo><i> Lidiya.procenko@ukr.net</i><br /><searchLink fieldCode="AR" term="%22Koshitska%2C+N%2E%22">Koshitska, N.</searchLink><relatesTo>2</relatesTo><i> Ninakoshitska@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Ryzhuk%2C+S%2E%22">Ryzhuk, S.</searchLink><relatesTo>3</relatesTo><i> isgpo_zt@ukr.net</i><br /><searchLink fieldCode="AR" term="%22Svirchevska%2C+O%2E%22">Svirchevska, O.</searchLink><relatesTo>4</relatesTo><i> Svirchevskaya79@ukr.net</i><br /><searchLink fieldCode="AR" term="%22Bober%2C+А%2E%22">Bober, А.</searchLink><relatesTo>5</relatesTo><i> bober_1980@i.ua</i><br /><searchLink fieldCode="AR" term="%22Gunko%2C+S%2E%22">Gunko, S.</searchLink><relatesTo>5</relatesTo><i> cgunko@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Bober%2C+I%2E%22">Bober, I.</searchLink><relatesTo>6,7</relatesTo><i> irairabober14@gmail.com</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Technology+%282073-8684%29%22">Food Science & Technology (2073-8684)</searchLink>. 2025, Vol. 19 Issue 2, p69-78. 10p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=188301005
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.15673/fst.v19i2.3188
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 10
        StartPage: 69
    Titles:
      – TitleFull: OPTIMISATION OF THE RATE OF EXPENSE HOP FOR BREAD BAKING ACCORDING TO THE CONTENT OF BITTER SUBSTANCES.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Protsenko, L.
      – PersonEntity:
          Name:
            NameFull: Koshitska, N.
      – PersonEntity:
          Name:
            NameFull: Ryzhuk, S.
      – PersonEntity:
          Name:
            NameFull: Svirchevska, O.
      – PersonEntity:
          Name:
            NameFull: Bober, А.
      – PersonEntity:
          Name:
            NameFull: Gunko, S.
      – PersonEntity:
          Name:
            NameFull: Bober, I.
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 04
              Text: 2025
              Type: published
              Y: 2025
          Identifiers:
            – Type: issn-print
              Value: 20738684
          Numbering:
            – Type: volume
              Value: 19
            – Type: issue
              Value: 2
          Titles:
            – TitleFull: Food Science & Technology (2073-8684)
              Type: main
ResultId 1