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Viktor Dotsenko
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Title
EXPLORING A POSSIBILITY OF USING ULTRASOUND IN THE TECHNOLOGY OF CONFECTIONERY PRODUCTS
Article
Journal
oleh
Yuliya Myroshnyk
,
Viktor
Dotsenko
,
Larisa Sharan
,
Vita Tsyrulnikova
Terbitan:
2020
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STUDYING THE POSSIBILITY OF USING ENZYMES, LECITHIN, AND ALBUMEN IN THE TECHNOLOGY OF GLUTEN-FREE BREAD
Article
eJournal
oleh
Viktor
Dotsenko
,
Iryna Medvid
,
Olena Shydlovska
,
Tetiana Ishchenko
Terbitan:
2019
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Related Subjects
egg albumen
egg-sugar mixture
foam stability
foaming capacity
glucoamylase
gluten-free bread
lecithin
rice flour
sponge-cake semi-finished products
ultrasound
α-amylase
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