Перегляд зібрання за групою - Теми форми зв’язку води
Результати 1 до 3 із 3
| Дата випуску | Назва | Автор(и) |
| 2017 | Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour | Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana |
| 2009 | Research of gums influence on water state in macaroni dough | Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina |
| 2017 | Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour | Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana |