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Inna Hetman
Observed names:
HETMAN I.,
Hetman, Inna,
I. Hetman,
I. Нetmаn,
Inna Нetmаn,
І. Hetman
show all 6
Institutions:
Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine,
National Academy of Agrarian Sciences of Ukraine
Observed institutions:
National University of Food Technologies,
Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine,
National Academy of Agrarian Sciences of Ukraine
ORCID:
0000-0002-9448-9956
Observed ORCID:
0000-0002-9448-9956
OpenAlex ID:
A5112875628
Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread
2021
·
Inna Hetman
, Larysa Mykhonik
, et al.
·
Ukrainian Food Journal
·
39
PDF
Improving the quality of wheat bread by enriching teff flour
2023
·
Oksana Naumenko
, Inna Нetmаn
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
18
Study of the Influence of Buckwheat Flour and Flax Seeds on Consumption Properties of Long-stored Bakery Products
2019
·
Yulia Bondarenko
, Larysa Mykhonik
, et al.
·
EUREKA Life Sciences
·
16
PDF
Efficiency of Sourdoughs of Spontaneous Fermentation From Cereal Flour in Bakery Technologies
2023
·
Larysa Mykhonik
, Inna Hetman
, et al.
·
Food Resources
·
10
PDF
Effect of Structure-forming Agents and Spontaneously Fermented Buckwheat Sourdough on the Quality of Gluten-free Bread
2022
·
L. Mykhonik
, І. Hetman
, et al.
·
Food Science and Technology
·
10
The use of golden flax seeds and oats sourbread in the production of wheat bread
2019
·
Yulia Bondarenko
, Larysa Mykhonik
, et al.
·
Eastern-European Journal of Enterprise Technologies
·
10
PDF
Gluten free bread technology with using leaven of spontaneous fermentation
2019
·
MYKHONIK L.
, HETMAN I.
·
International Scientific-Practical Journal COMMODITIES AND MARKETS
·
9
PDF
Study of the carbohydrate-amylase complex of cereal flour and its mixture with wheat
2020
·
I. Hetman
, L. Mykhonik
, et al.
·
Food Industry
·
8
PDF
The Use of Leaven of Spontaneous Fermentation of Cereal Flours in the Technology of Healthy and Dietary Bakery Products
2022
·
L. Mykhonik
, I. Hetman
·
CRC Press eBooks
·
5
Functional ingredients in baking
2021
·
Oksana Naumenko
, Tetiana Polonska
, et al.
·
Food Resources
·
4
Study of the influence of starter culture based at lactic acid bacteria on the bread quality
2019
·
Аlyna Korzhenivska
, Svitlana Danylenko
, et al.
·
Food Resources
·
4
The Effect Type of Raw Material and Technology of Production on the Quality of Wheat-hemp Bread
2025
·
S. Gunko
, O. Naumenko
, et al.
·
Food Science and Technology
·
2
PDF
Investigation of wheat gluten properties and its effect on bread quality
2026
·
Inna Hetman
, Ivanna Lukianchuk
, et al.
·
Animal Science and Food Technology
PDF
Scientific and practical aspects of improving the quality indicators of gluten-free bread
2026
·
L. Mykhonik
, I. Hetman
, et al.
·
Food Industry
Perspectives of usage spontaneous fermentation starters of cereal crops cultures in bread technologies
2021
·
Hetman, Inna
, Mykhonik, Larysa
, et al.
·
Institutional Repository of National University of Food Technologies
Ways to improve the bakery properties of flour
2020
·
Oksana Naumenko
, Halyna Bohdan
, et al.
·
Food Resources
Technological aspects of using spontaneously fermented oat culture in wheat-rye bread technology
2020
·
I. Hetman
, L. Mykhonik
·
Food Industry
PDF
Influence of technological factors on the process of production and quality of bread from spelt flour
2020
·
Oksana Naumenko
, Tetiana Polonska
, et al.
·
Food Resources
Voraussetzungen für die Verwendung Getreidemehl in der Brottechnologie
2019
·
Hetman, Inna
, Mykhonik, Larysa
, et al.
·
Institutional Repository of National University of Food Technologies
PDF
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Works count:
19
Citation count:
135
H-index:
8
I10-index:
6
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