“flour” için 7 makale
Spiritual Psychology and CounselingCilt 2019/4, Sayı 2
Bu çalışmanın amacı, Manevi Başa Çıkma Anketi Hollanda Formunu (SCQ-nl) uyarlamak psikometrik özelliklerini incelemek, bu anketi bir dini başa çıkma anketi ile karşılaştırmak ve katılımcıların psikolojik dayanıklılık ve algılanan stres düzeyleri ile ilişkili olarak dini ve manevi başa çıkma seviyelerini …
International Journal InternaukaCilt 2018/5, Sayı 5
The possibility of using a mixture of rice and amaranth flour which is free of gluten and may be raw material for the production of flour confectionery products is investigated.
International Journal InternaukaCilt 2018/3, Sayı 3
The deficient nutrients in the Ukrainian population are determined and the recipes of the casserole of functional destination are developed.
International Journal InternaukaCilt 2017/18, Sayı 18
The theoretical and practical aspects of sodium carboxymethylcellulose on the hydration properties of gluten-free dough are investigated. Increased moisture retaining ability of the dough was established during the heat treatment.
International Journal InternaukaCilt 2017/4, Sayı 4
It is important to make dosing of the used ingredients in the production of food. This affects on the quality of output products directly. But it is ineffective to use manual delivery of products. Up to date JSC "Bayan-Sulu" product …
Traektoriâ naukiCilt 2016/2, Sayı 9
The study examines the directions of expansion of the range of wafer snack products of high nutritional value by using fish & plant semifinished products. The study scientifically grounds the benefits of using the new fish & plant semifinished products …
iojesCilt 2014/6, Sayı 1
The aim of this study firstly, was to determine the validity and the reliability of The Brief Mood Introspection Scale. After this step, whose mood is low and high has been detected, and the sensitivity level of self-esteem, flourishing and …