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

Research into techniques for making wheat bread on hop leaven

by Valentina Rak, Vira Yurchak, Olena Bilyk, Vоlоdymyr Bondar
Published 2018-01-01