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Publications by А. Dorohovych
Use of Modified Starch and Milk Protein Isolate in the Technology of Hard Dough Cookies for Special Purpose
Scientific Works of National University of Food Technologies
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Physico-Chemical and Organoleptic Properties of Cookies Supplemented With Chemically Modified Starch
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Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
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More Than Milk and Cookies
Physicochemical Properties of Enzymatically Prepared Resistant Starch From Maize Flour and Its Use in Cookies Formulation
International Journal of Food Properties
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Functional Properties and Influences of Coconut Flour on Texture of Dough and Cookies
Vietnam Journal of Science and Technology
3D Printed Milk Protein Food Simulant: Improving the Printing Performance of Milk Protein Concentration by Incorporating Whey Protein Isolate
Innovative Food Science and Emerging Technologies
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Prospects of Usage of Pea Protein Isolate in Buttery Pastes Technology
Scientific Works of National University of Food Technologies
The Technology of Producing Dry Special-Purpose Beverages Using a High-Capacity Blender
Bulletin of the South Ural State University Series Food and Biotechnology
The Purpose of This Special Feature
TRENDS IN THE SCIENCES
