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https://doi.org/10.55956/GABL8998
STUDY OF THE USE OF GERMINATED LENTIL FLOUR IN BREAD PRODUCTION TECHNOLOGY
Abstract views: 328
/ 
PDF downloads: 262
https://doi.org/10.55956/OBSG2261
TECHNOLOGY OF PRODUCING BAKERY PRODUCTS FROM BUCKWHEAT FLOUR AND BRAN WITHOUT USING YEAST STARTER
Abstract views: 158
/ PDF downloads: 177
https://doi.org/10.55956/SPFA5770
EFFICIENCY OF ADDING FLAX SEED AND SPELT FLOUR TO THE RECIPE OF YEAST-FREE WHEAT BREAD
Abstract views: 317
/ PDF downloads: 149
https://doi.org/10.55956/HPAH7835
OPTIMIZATION OF BREAD FORMULATION WITH THE ADDITION OF MELON POWDER
Abstract views: 181
/ PDF downloads: 129
https://doi.org/10.55956/NUWB9743
STUDY OF THE TECHNOLOGY FOR PRODUCING NATIONAL BAKERY PRODUCTS WITH MELON POWDER
Abstract views: 302
/ PDF downloads: 240
https://doi.org/10.55956/PAUA6927
PROSPECTS FOR THE USE OF FLOUR FROM BOGARNAYA-56 WHEAT VARIETYIN BAKERY PRODUCTION
Abstract views: 293
/ PDF downloads: 137
https://doi.org/10.55956/SLEL7322
DEVELOPMENT OF TECHNOLOGY FOR FUNCTIONAL BAKERY PRODUCTS MADE FROM COMPOSITE FLOUR
Abstract views: 68
/ PDF downloads: 50
https://doi.org/10.55956/FWDF5613
QUALITY INDICATORS OF WHEAT BREAD BASED ON HOP YEAST
Abstract views: 214
/ PDF downloads: 74
https://doi.org/10.55956/FTXE3479
STUDY OF THE TECHNOLOGICAL PROPERTIES OF WHEAT BREAD WITH THE USE OF WHOLE-GRAIN BARLEY FLOUR
Abstract views: 89
/ PDF downloads: 83
https://doi.org/10.55956/VQSJ5522
INCREASING THE MICROBIOLOGICAL SAFETY OF BREAD BASED ON IMPROVEMENT OF GRAIN SURFACE PROCESSING TECHNOLOGY
Abstract views: 246
/ PDF downloads: 132
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