Просмотр собрания по группе - Авторы Iorgachova, K.
Результаты 1 по 4 из 4
| Дата выпуска | Название | Автор(ы) |
| 2019 | Herbs as a source of natural preservatives against rancidity in the low-moisture bakery products | Iorgachova, K.; Makarova, O.; Sokolova, N.; Khvostenko, K. |
| 2020 | The usage of the whole grain spelt flour in the cracker's technology | Iorgachova, K.; Makarova, O.; Khvostenko, K. |
| 2017 | Using of waxy wheat flour in techonology of yeast – containing cakes | Iorgachova, K.; Makarova, O.; Khvostenko, K. |
| 2019 | Wheat biopolymers interactions in the breadmaking | Kaprelyants, L.; Iorgachova, K.; Lebedenko, T.; Zhurlova, O. |
