@misc{Lebedynets_Vira_T._The_2016,
 author={Lebedynets, Vira T. and Reshetylo, Lydia I. and Hirniak, Lylia I. and Dontsova Inna},
 identifier={DOI: 10.15611/nit.2016.4.05},
 year={2016},
 rights={Pewne prawa zastrzeżone na rzecz Autorów i Wydawcy},
 publisher={Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu},
 description={Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2016, Nr 4 (23), s. 77-84},
 language={eng},
 abstract={The use of vegetable powders and oils in the production of sugar cookies, which promotes the vital nutrients needs’ satisfaction for the human body has been scientifically justified on the basis of the conducted experimental studies. Summarizing the results of research and biscuit production in Ukraine and abroad, the authors have developed recipes of sugar cookies (“Dachne” and “Yantarne”) with the use of vegetable powders from parsnips and carrots, as well as the replacement of 15% of margarine with walnut and grape oils. The properties of new consumer products with the use of unconventional raw materials and reduced energy value have been investigated. The organoleptic evaluation of new kinds of sugar biscuits using an especially developed 5-point scale taking into account significance of coefficients was conducted},
 title={The influence of vegetable additives on the formation of consumer properties of sugar cookies},
 type={artykuł},
 keywords={sugar cookies, vegetable powders, walnut oil, grape seed oil, quality, nutritionalvalue, ciastka, składniki roślinne, orzech włoski, olej z winogron},
}