Browsing Conferinţa "Modern technologies, in the food industry" – 2012 by Author "BAEVA, Marianna"

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Physical and sensory characteristics of sponge cakes containing an additive of cacao husks

BAEVA, Marianna; GOGOVA, Tzvetana; MILKOVA-TOMOVA, Iliana; PANCHEV, Ivan; GORANOVA, Zhivka (Tehnica UTM, 2012)

The possibility of the use of cacao husks, which application is almost unknown in our confectionary, is presented in this article. Three kinds of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour ...
Preparation of sponge cakes with flour of topinambur tubers

BAEVA, Marianna; MILKOVA-TOMOVA, Iliana; GOGOVA, Tzvetana; ANGELOVA, Stanislava (Tehnica UTM, 2012)

The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial ...
A study on the change of transport and selective properties of ultrafiltration polymer membranes after vacuum metallization with iron-chromium-nickel alloy

SLAVOVA, Violeta; PETROV, Stoiko; BAEVA, Marianna (Tehnica UTM, 2012)

The possibility for vacuum metallization of ultrafiltration polymer membranes with ironchromium- nickel alloy was studied after preliminary modification with Sn2+ in acid medium. The change of transport and selective ...

Now showing items 1-3 of 3

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