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Browsing by Author Drobot, Vira

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Issue DateTitleAuthor(s)
2023Changes and redistribution of structural groups in dough and bread with rice flour and phospholipidsShevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), Svitlana
2023Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipidsShevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
2015Citrates of metals in technology of diabetic bakegoodsDrobot, Vira; Prokhorova, Nadezhda; Shevchenko, Anastasiia
2023Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipidsShevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
2014Effect of buckwheat processing products on dough and bread quality made from whole-wheat flourDrobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, Larysa
2017Effect of plant protein isolates on the structural – mechanical properties of wheat doughMakhynko, Valeriy; Drobot, Vira; Holikova, Tatiana
2016Enriching of bread for patients with diabetes by mineral substancesDrobot, Vira; Shevchenko, Anastasiia; Bondarenko, Yuliia
2016Gluten-free bakery productsSemenova, Anastasia; Prikhodko, Julia; Drobot, Vira
2021Gluten-free bakery products of high nutritional valueDrobot, Vira; Shevchenko, Anastasiia; Sorochynska, Yuliia
2016Influence of citrate, lactate and calcium carbonate on microbiological and biochemical processes in doughShevchenko, Anastasiia; Drobot, Vira; Smirnova, Elizabeth
2021Influence of food additive – sunflower lecithin on the properties of dough for manufacturing bakery productsShevchenko, Anastasiia; Drobot, Vira
2023Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flourShevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, Oleksandr
2021Influence of pumpkin processing products on structural and mechanical properties of dough and bread qualityDrobot, Vira; Shevchenko, Anastasiia
2018Influence of whey protein on the technological process of making bread with fructose and mineralsShevchenko, Anastasiia; Drobot, Vira
2017Nutritional value and consumer properties of bakery products with fructose for diabetic nutritionDrobot, Vira; Shevchenko, Anastasiia
2022Structural and mechanical properties of dough with oat bran and phospholipidsShevchenko, Anastasiia; Drobot, Vira
2013Technology of shelf life bread extendingSilchuk, Tatiana; Drobot, Vira; Kokhan, Olena M.
2016The influence of proteins on the technological process of bread making with fructoseDrobot, Vira; Shevchenko, Anastasiia; Marchenko, Olha
2021The process of gas formation in the dough with oat bran and phospholipidsShevchenko, Anastasiia; Drobot, Vira
2019Use of dried carrot pomace in the technology of wheat bread for elderly peopleHryshchenko, Anna; Bilyk, Olena; Bondarenko, Yuliia; Kovbasa, Vladimir; Drobot, Vira
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