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 Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

by Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, Larisa Mykhonik
Published 2014-04-01

Studying the effect of sesame flour on the technological properties of dough and bread quality

by Olena Bilyk, Yulia Bondarenko, Аnna Hryshchenko, Vira Drobot, Volodymyr Kovbasa, Vitaliy Shutyuk
Published 2018-06-01