Browsing by Author Omelchenko, S.
Showing results 1 to 5 of 5
| Issue Date | Title | Author(s) |
| 2014 | Argumentation of emulsifier part in the recipe of foam and emulsion dairy products containing vegetable fats | Omelchenko, S.; Horalchuk, A.; Hrynchenko, O. |
| 2021 | Food technology using structurants | Pertsevоy, F.; Gurskyi, P.; Ladyka, V.; Ianchik, M.; Krapivnytska, I.; Omelchenko, S.; Bredykhin, V.; Kis, V.; Marenkova, T.; Garncarek, Z. |
| 2021 | Food technology using structurants | Pertsevoy, F.; Gurskyi, P.; Ladyka, V.; Ianchik, M.; Krapivnytska, I.; Omelchenko, S.; Bredykhin, V.; Kis, V.; Marenkova, T.; Garncarek, Z. |
| 2022 | Scientific and practical aspects of pectin and pectin products | Krapivnytska, I.; Ladyka, V.; Ianchyk, M.; Omelchenko, S.; Melnyk, O.; Pertsevoy, F. |
| 2022 | Technology of thermostable and frozen fillings using dairy raw materials and sesame seeds concentrate | Pertsevoy, F.; Ladyka, V.; Smetanska, I.; Bienias, D.; Ianchyk, M.; Grynchenko, N.; Omelchenko, S.; Hrynchenko, O. |