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Publications by M. Petrenko
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
Pakistan Journal of Agricultural Sciences
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Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies
Journal of Food Quality
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Reliability
Safety
Risk
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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
Food Science
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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Manufacturing Engineering
Food Science
Industrial
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
