Water in bakery production technology products with delayed bakery | Verkhivker | Food systems

Food systems
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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Verkhivker Y.G., Myroshnichenko E.M., Petkova O.V. Water in bakery production technology products with delayed bakery. Food systems. 2021;4(1):31-39. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-31-39

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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About the Authors

Ya. G. Verkhivker
Odessa National Academy of Food Technologies
Russian Federation

Yakov G. Verkhivker — doctor of technical sciences, professor, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

E. M. Myroshnichenko
Odessa National Academy of Food Technologies
Russian Federation

Elena M. Myroshnichenko — candidate of technical sciences, docent, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

O. V. Petkova
Odessa National Academy of Food Technologies
Russian Federation

OlgaV. Petkova — graduate student, Department of Bioengineering and Water.

65039, str. Kanatnaya, 112, Odessa

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