Bilyk, Olena, National University of food technologies, Ukraine
-
No 3 (2017) - Food Science and Technology
INVESTIGATION OF BRAN LOAVES STALING FOR THE USE OF COMPLEX BAKING IMPROVER "FRESHNESS"
Abstract PDF -
No 5 (2017) - Food Science and Technology
INVESTIGATION OF THE EFFICIENCY OF USE OF POLYCOMPONENT ACIDIFIERS IN THE TECHNOLOGY OF RYE- WHEAT BREAD
Abstract PDF -
No 1 (2018) - Food Science and Technology
INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD
Abstract PDF -
No 3 (2018) - Food Science and Technology
INVESTIGATION OF THE CINNAMON INFLUENCE ON THE WHEAT BREAD QUALITY ENRICHED WITH FLAX SEEDS OIL MEAL
Abstract PDF -
No 4 (2019) - Food Science and Technology
STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS
Abstract PDF
ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)