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| Issue | Title | |
| Vol 9, No 1 (2026) | Fresh elderberry or spinach purées as dual natural colour and early texture modulators in sorghum glutenfree bread | Abstract PDF (Eng) similar documents |
| R. Siminiuc, D. Țurcanu | ||
| "... приемлемости через 6 и 24 часа после выпечки. Через 6 часов хлеб с добавлением шпината в количестве 35 % достиг ..." | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| "... in proofing cabinets and ovens. Water plays an important role in the technology of delayed baking of bread ..." | ||
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