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Tetyana Khaustova
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Tetyana Khaustova
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Tetyana Khaustova
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1
PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE
by
Svitlana Andrieieva
,
Tetyana
Khaustova
Published 2019-11-01
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Article
2
Studying the influence of hydrothermal treatment parameters on the properties of wheat flour in the technology of a croquette mass
by
Tetyana
Khaustova
,
Natalia Fedak
,
Svetlana Andreeva
,
Aliona Dikhtyar
Published 2018-12-01
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Article
3
Studying the effect of formulation components on the physical-chemical properties of sweet sauces that contain physically-modified starches
by
Svetlana Andreeva
,
Marina Kolesnikova
,
Yevgen Pyvovarov
,
Tetyana
Khaustova
,
Aliona Dikhtyar
Published 2019-10-01
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Article
4
Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages
by
Yana Biletska
,
Galina Djukareva
,
Taisia Ryzhkova
,
Oleg Kotlyar
,
Tetyana
Khaustova
,
Svitlana Andrieieva
,
Olha Bilovska
Published 2020-06-01
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