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WHEAT FIBRE IMPACT ON FLOUR QUALITY OF CONFECTIONERY PRODUCTS.
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- Food & Environment Safety, 2015, v. 14, n. 4, p. 391
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- Article
STUDYING POSSIBILITY OF USING FRUIT POWDERS IN TECHNOLOGY OF SPONGE-CAKE SEMI-FINISHED PRODUCTS.
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- Eastern-European Journal of Enterprise Technologies, 2014, v. 3, n. 10, p. 64, doi. 10.15587/1729-4061.2014.24885
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- Article
Influence of fermentative modification of rice flour starch on bread quality for patients with celiac disease.
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- Ukrainian Food Journal, 2017, v. 6, n. 4, p. 632, doi. 10.24263/2304-974X-2017-6-4-5
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- Article
THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH.
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- Food & Environment Safety, 2018, v. 17, n. 4, p. 352
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- Article
The evaluation of irrigating meliorations efficiency after the change of climatic conditions.
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- Journal of Water & Land Development, 2022, n. 52, p. 199, doi. 10.24425/jwld.2022.140390
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- Article
STRUCTURED HIERARCHICAL NEURAL NETWORK.
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- International Journal of Modern Physics B: Condensed Matter Physics; Statistical Physics; Applied Physics, 1989, v. 3, n. 10, p. 1561, doi. 10.1142/S0217979289001007
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- Article
Use of dietary fibre concentrates in semi-finished biscuits technology.
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- Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 206, doi. 10.24263/2310-1008-2016-4-2-3
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- Article
The effect of derivatives of tetrahydropyrido[2,1-b] [1,3,5] thiadiazine on hematologic indices of rats with subacute parotitis.
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- Research Results in Pharmacology, 2018, v. 4, n. 2, p. 77, doi. 10.3897/rrpharmacology.4.28305
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- Article
BULGARIAN BLAGOEV COMMUNE IN THE CONTEXT OF THE FORMATION OF THE SOVIET TOTALITARIAN SYSTEM (1920S – 1930S).
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- History Scientific Journal, 2021, v. 29, n. 6, p. 609, doi. 10.53656/his2021-6-4-bul
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- Article