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L. Mykhonik
Observed institution:
National University of Food Technologies
OpenAlex ID:
A5088856482
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
Scientific and practical aspects of improving the quality indicators of gluten-free bread
2026
·
L. Mykhonik
, I. Hetman
, et al.
·
Food Industry
Technological aspects of using spontaneously fermented oat culture in wheat-rye bread technology
2020
·
I. Hetman
, L. Mykhonik
·
Food Industry
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Works count:
3
Citation count:
5
H-index:
1
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