Changes in the Crystallinity Degree of Starch Having Different Types of Crystal Structure after Mechanical Pretreatment

by Karina Dome, Ekaterina Podgorbunskikh, Aleksey Bychkov, Oleg Lomovsky
Published 2020-03-01

Mechanically Activated Enzymatic Hydrolysis of Pea Seeds and Its Effects on Bakery Products

by Elena Bychkova, Karina Dome, Darya Gosman, Nina Beisel, Alexander Chernonosov
Published 2021-06-01