Browsing by Author Mykhonik, Larysa
Showing results 1 to 11 of 11
| Issue Date | Title | Author(s) |
| 2021 | Antioxidant characteristics of tea-herbal compositions | Kuzmin, Oleg; Stukalska, Nataliia; Mykhonik, Larysa; Koval, Olga; Polyovyk, Volodymyr; Berezova, Ganna |
| 2013 | Bread for health-improving | Semenova, Anastasia; Mykhonik, Larysa; Hryshchenko, Anna; Drobot, Vira |
| 2014 | Effect of buckwheat processing products on dough and bread quality made from whole-wheat flour | Drobot, Vira; Semenova, Anastasia; Smirnova, Elizabeth; Mykhonik, Larysa |
| 2022 | Effect of structure-forming agents and spontaneously fermented buckwheat sourdoughon the quality of gluten-free bread | Mykhonik, Larysa; Hetman, Inna; Naumenko, Oksana |
| 2023 | Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies | Mykhonik, Larysa; Hetman, Inna; Naumenko, Oksana |
| 2016 | Gluten-free bread with cereal crops flour | Hryshchenko, Anna; Mykhonik, Larysa |
| 2021 | Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread | Hetman, Inna; Mykhonik, Larysa; Kuzmin, Oleg; Shevchenko, Anastasiia |
| 2021 | Perspectives of usage spontaneous fermentation starters of cereal crops cultures in bread technologies | Hetman, Inna; Mykhonik, Larysa; Naumenko, Oksana |
| 2019 | Study of the influence of buckwheat flour and flax seeds on consumption properties of long-stored bakery products | Bondarenko, Yuliia; Mykhonik, Larysa; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, Galina; Hetman, Inna |
| 2019 | The use of golden flax seeds and oats sourbread in the production of wheat bread | Bondarenko, Yuliia; Mykhonik, Larysa; Bilyk, Olena; Kochubei-Lytvynenko, Oksana; Andronovich, Galina; Hetman, Inna |
| 2019 | Voraussetzungen für die Verwendung Getreidemehl in der Brottechnologie | Hetman, Inna; Mykhonik, Larysa; Okopna, Yana |
