MARKETING INNOVATIONS IN THE FIELD OF SERVICES von Iorgachova, Maria, Burukova, Maria

Volltext

Directions for increasing the efficiency of the company's cash flow management von Iorgachova, Maria, Kovalova, Olena

Volltext

CREDIT POLICY OF A COMMERCIAL BANK IN CONDITIONS OF UNCERTAINTY OF THE ECONOMIC ENVIRONMENT von Kovalova, О., Iorgachova, M.

Volltext

MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC von Korkach, H. V., Iorgachova, E. G., Kotuzaki, O. M.

Volltext

OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX von Iorgachova, K., Sokolova, N., Kotlik, S.

Volltext

The usage of the whole grain spelt flour in the cracker's technology von Iorgachova, Makarova, O, Khvostenko, K

Volltext

FINANCIAL ENGINEERING AS A TOOL FOR THE DEVELOPMENT OF CORPORATE BOND MARKET IN EASTERN EUROPE ON THE EXAMPLE OF UKRAINE von Iorgachova, Maria, Kovalova, Olena, Plets, Ivan

Volltext

The use of glucan-containing grain materials in the technology of foam-like pastries von Iorgachova, К., Makarova, O., Kotuzaki, O., Avetisіan, K.

Volltext

THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH von Iorgachova, Katerina, Makarova, Olga, Khvostenko, Kateryna

Volltext

TRANSFORMATION PROCESSES OF THE IPO MARKET: UKRAINIAN AND WORLD EXPERIENCE von Poberezhets, Olga, Kovalova, Olena, Iorgachova, Maria

Volltext

THE INFLUENCE OF THE WAXY WHEAT FLOUR ON THE CAKE`S STALING von Iorgachova, Kateryna, Makarova, Olga, Khvostenko, Kateryna

Volltext

Technological characteristics of yeast-containing cakes production using waxy wheat flour von Iorgachova, K., Makarova, O., Khvostenko, K.

Volltext

THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS von IORGACHOVA, К. G., KOTUZAKI, E. N., MAKAROVA, O. V.

Volltext

AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES von Iorgacheva, Е., Korkach, G., Lebedenko, T., Kotuzaki, O.

Volltext

Intensification of fermentation of semi-finished products of hardtracks with lowered sugar content von Iorgachova, Kateryna, Makarova, Olga, Khvostenko, Kateryna, Fateeva, Anastasia

Volltext

INFORMATION TRANSPARENCY OF THE COMPANY IS AN INTEGRAL PART OF THE CORPORATE GOVERNANCE MODEL von Iorgachova, M.I.

Volltext

THE COMPOSITION OF INGREDIENTS FOR MAKING BISCUITS WITH REDUCED SUGAR von GORDIENKO LUDMYLA VASYLIVNA, IORGACHOVA KATERYNA GEORGIIVNA, PRYZ IRYNA VOLODYMYRIVNA, MAKAROVA OLGA VASYLIVNA, HVOSTENKO KATERYNA VOLODYMIRNA

Volltext bestellen