EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH

by Valeriy MAKHYNKO, Vira DROBOT, Tatjana GOLIKOVA
Published 2017-06-01

EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

by Galyna VOLOSHCHUK, Natalia PASHOVA, Tatjana GOLIKOVA
Published 2018-12-01

WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR

by Olexandr ROZHNO, Vira YURCHAK, Tatjana GOLIKOVA
Published 2017-09-01