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Publications by Maryna Chuiko
Substantiation of the Expediency to Use Iodine-Enriched Soya Flour in the Production of Bread for Special Dietary Consumption
EasternEuropean Journal of Enterprise Technologies
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
Related publications
Use of Selected Lactobacilli to Increase Γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched With Amaranth Flour
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
The Soya Bean and the New Soya Flour
Notes and Queries
Linguistics
Literature
Language
Information Sciences
Library
Literary Theory
Protein Fortification and Use of Cassava Flour for Bread Formulation
International Journal of Food Properties
Food Science
Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour
Japan Agricultural Research Quarterly
Ecology
Crop Science
Animal Science
Zoology
Biotechnology
Agronomy
Iodine Status and Consumption of Key Iodine Sources in the U.S. Population With Special Attention to Reproductive Age Women
Nutrients
Nutrition
Food Science
Dietetics
Bread Flour
Nature
Multidisciplinary
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Substantiation of the Expediency of the Expansion of the Network of Preschool Educational Institutions in the Complex Reconstruction of Urban Development
Bulletin of Prydniprovs’ka State Academy of Civil Engineering and Architecture
Justification of the Use of Bird Cherry Flour in Production of Bakery Products
Bulletin of the South Ural State University. Series Food and Biotechnology
