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3 documents found
Candidate dissertation
Development of non-yeast gluten-free breads technology based on rice and corn flour mixture
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Haliasnyi Ivan Volodymirovich. Development of non-yeast gluten-free breads technology based on rice and corn flour mixture : Кандидат технічних наук : spec.. 05.18.01 - Технологія хлібопекарських продуктів, кондитерських виробів та харчових концентратів : presented. 2019-12-12; popup.evolution: .; Kharkiv State University of Food Technology and Trade. – Харків, 0419U005378.
R & D report
Substantiation of the new technologies of health bakery and confectionery products with the use of the non-traditional raw materials of plant and microbial origin
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Head: Samokhvalova Olga Volodymyrivna. Substantiation of the new technologies of health bakery and confectionery products with the use of the non-traditional raw materials of plant and microbial origin. (popup.stage: ). Kharkov State Academy of Food Technology and Management. № 0219U006092
Candidate dissertation
Development of technology of sponge semi-finished products with the use of microbial polysaccharide xampan
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Cherevychnа Nataliya Ivanivna. Development of technology of sponge semi-finished products with the use of microbial polysaccharide xampan : к.т.н. : spec.. 05.18.16 - Технологія продуктів харчування : presented. 2010-05-25; popup.evolution: .; Kharkov State Academy of Food Technology and Management. – , 0410U003642.
3 documents found

Updated: 2026-10-21


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