Browsing by Author Yurchak, Vera

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Showing results 1 to 15 of 15
Issue DateTitleAuthor(s)
2009Applying of enzymatic additive as improver of macaroni products from wheat flourVoloshchuk, Galina; Kirieieva, Catherine; Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
2013Effect of dough making parameters on the quality of pasta enriched with bran dietary fibersYurchak, Vera; Karpyk, Galina; Yukalo, Volodymyr
2011Effect of gums influence on the quality of bread made with flour of poor technological propertiesPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana
2017Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flourRozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
2013Improvement of the egg macaroni products qualityHolikova, Tatiana; Yurchak, Vera; Voloshchuk, Galina; Kokhan, Olena M.
2009Research of gums influence on water state in macaroni doughPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina
2019Research of methods and modes of drying of gluten-free pastaDubkovetskyy, Igor; Yurchak, Vera; Rak, Valentina; Burlaka, Tatiana; Kazmiryshen, Vyacheslav
2016Rheological properties of gelatine solutions for production of gluten-free pastaRozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
2013Study of the mechanism of the retarding effect by using natural gumsPalyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn
2008The impact of gum additives on the process of dough forming and quality of macaroni productsYurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
2016The Influence of methods of making structurants on the quality of gluten-free pastaRozhno, Oleksandr; Podobiy, Olena; Yurchak, Vera
2006The researching of technological parameters of pasta producing with quality improverYurchak, Vera; Holikova, Tatiana; Verbiy, Victor
2013The use of hop for making bread with health improving propertiesProtsenko, Lidia; Pasitschnyk, Irina; Yurchak, Vera
2013Usage of whole wheat flour and bran for making macaroni productsYurchak, Vera; Karpyk, Galina
2017Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flourRozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana