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D. Zhygunov
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D. Zhygunov
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D. Zhygunov
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1
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
by
S. Mykolenko
,
D
.
Zhygunov
,
T. Rudenko
Published 2020-12-01
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Article
2
ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS
by
D
.
Zhygunov
,
D. Marchenkov
,
T. Lebedenko
Published 2019-07-01
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Article
3
COMPARISON OF ALVEOGRAPH CHARACTERISTIC OF FLOUR OBTAINED FROM DIFFERENT TYPES OF COMMON WHEAT AND SPELT WHEAT
by
D
.
Zhygunov
,
I. Toporash
,
Y. Barkovska
,
Y. Yehorshyn
Published 2020-04-01
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Article
4
INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT
by
D
.
Zhygunov
,
N. Khorenghy
,
O. Voloshenko
,
H. Zhyhunova
Published 2019-10-01
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Article
5
CHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE
by
G. Stankevich
,
N. Valentiuk
,
L. Ovsiannykova
,
D
.
Zhygunov
Published 2021-03-01
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Article
6
SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR
by
D
.
Zhygunov
,
N. Khorenghy
,
O. Voloshenko
,
H. Zhyhunova
,
D. Marchenkov
Published 2020-09-01
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Article
7
WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES
by
D
.
Zhygunov
,
Y. Barkovska
,
Y. Yehorshyn
,
H. Zhyhunova
,
K. Barikian
Published 2020-03-01
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Article
8
RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR
by
D
.
Zhygunov
,
O. Voloshenko
,
N. Khorenzhy
,
D. Marchenkov
,
A. Batashchuk
Published 2020-02-01
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Article
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