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Publications by Iryna Medvid

Studying the Possibility of Using Enzymes, Lecithin, and Albumen in the Technology of Gluten-Free Bread

EasternEuropean Journal of Enterprise Technologies
ControlElectronic EngineeringIndustrialMechanical EngineeringEnergy EngineeringApplied MathematicsSystems EngineeringManufacturing EngineeringComputer Science ApplicationsElectricalInnovationManagement of TechnologyPower Technology
2019English

Influence of Fermentative Modification of Rice Flour Starch on Bread Quality for Patients With Celiac Disease

Ukrainian Food Journal
2017English

Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-Free Bread

EUREKA: Life Sciences
2019English

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