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Issue Date
Title
Author(s)
2003
Исследование форм связи с материалом в макаронном тесте
Манк, Валерий Вениаминович
;
Юрчак, Вера Гавриловна
;
Голикова, Татьяна Петровна
2013
Study of the mechanism of the retarding effect by using natural gums
Palyvoda, Svetlana
;
Yurchak, Vera
;
Holikova, Tatiana
;
Fomenko, Venіamіn
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
2002
Влияние улучшающих добавок на коллоидные процессы в макаронном тесте
Юрчак, Вера Гавриловна
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Author
3
Holikova, Tatiana
3
Yurchak, Vera
2
Rozhno, Oleksandr
2
Юрчак, Вера Гавриловна
1
Fomenko, Venіamіn
1
Palyvoda, Svetlana
1
Голикова, Татьяна Петровна
1
Манк, Валерий Вениаминович
Subject
5
кафедра технології хлібопекарськи...
4
кафедра готельно-ресторанної справи
2
gluten-free macaroni products
2
water bond forms
2
безглютеновые макаронные изделия
2
безглютенові макаронні вироби
2
форми зв’язку води
1
absorbtion energy
1
absortion capability
1
bread
.
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Date issued
3
2010 - 2017
2
2002 - 2009
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5
true