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Issue Date
Title
Author(s)
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
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
2015
Исследование влияния разных структурообразователей на качество безглютеновых макаронных изделий
Рожно, Александр Васильевич
;
Юненко, Станислав Степанович
;
Юрчак, Вера Гавриловна
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Author
2
Holikova, Tatiana
2
Rozhno, Oleksandr
2
Yurchak, Vera
1
Рожно, Александр Васильевич
1
Юненко, Станислав Степанович
1
Юрчак, Вера Гавриловна
Subject
3
кафедра технології хлібопекарськи...
2
gluten-free macaroni products
2
безглютенові макаронні вироби
2
кафедра готельно-ресторанної справи
2
структурообразователи
2
форми зв’язку води
2
формы связи влаги
1
absorbtion energy
1
absortion capability
1
cooking properties
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Date issued
2
2017
1
2015
Has File(s)
3
true