Browsing by Author Shevchenko, Anastasiia

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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 groups in dough and bread from wheat flour with the addition of rice flourShevchenko, Anastasiia; 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
2021Changes in the structural and mechanical properties of bakery products with the addition of buckwheat branShevchenko, Anastasiia
2015Citrates of metals in technology of diabetic bakegoodsDrobot, Vira; Prokhorova, Nadezhda; Shevchenko, Anastasiia
2021Citrates of mineral substances in the technological process of manufacturing bakery productsShevchenko, Anastasiia; Galenko, Oleg
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
2022Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed FlourLitvynchuk (Vorontsova), Svitlana; Galenko, Oleg; Cavicchi, Alessio; Ceccanti, Costanza; Mignani, Chiara; Guidi, Lucia; Shevchenko, Anastasiia
2021Dynamics of springy systems of packaging lines for food productsSokolenko, Anatoly; Shevchenko, Oleksandr; Stepanets, Oleg; But, Serhiy; Shevchenko, Anastasiia
2020Effect of the complex improver on consumer properties of bakery productsBilyk, Olena; Halykova, Esma; Shevchenko, Anastasiia; Kochubei-Lytvynenko, Oksana; Bondarenko, Yuliia; Fain, Albina
2016Enriching of bread for patients with diabetes by mineral substancesDrobot, Vira; Shevchenko, Anastasiia; Bondarenko, Yuliia
2022Functional properties of pumpkin seed flour for use in bakery productsShevchenko, Anastasiia
2022Functional properties of rice flour and its effect on conformational changes in the structure of wheat dough and breadShevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
2021Gluten-free bakery products of high nutritional valueDrobot, Vira; Shevchenko, Anastasiia; Sorochynska, Yuliia
2021Influence of artichoke powder on microbiological and biochemical processes in the dough in the process of manufacturing bakery productsShevchenko, Anastasiia
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
2021Influence of micellar casein on change of acidity and fractional composition of proteins in dough for bakery productsShevchenko, Anastasiia
2023Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flourShevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, Oleksandr
2023Influence of pumpkin flour on sensory and physical-chemical properties of wheat breadShevchenko, Anastasiia