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Publications by Tetiana Ishchenko

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

EasternEuropean Journal of Enterprise Technologies

Electronic Engineering

Mechanical Engineering

Energy Engineering

Applied Mathematics

Systems Engineering

Manufacturing Engineering

Computer Science Applications

Management of Technology

Power Technology

English

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

EUREKA: Life Sciences

English

Related publications

Improvement of Gluten‐free Bread and Cake Properties Using Natural Hydrocolloids: A Review

Food Science and Nutrition

English

Influence of Different Flours and Starches on Gluten-Free Bread Aroma

Journal of Food Science and Technology

English

Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties

Journal of Food Quality

English

Erratum To: Quality of Gluten-Free Bread Formulations Baked in Different Ovens

Food and Bioprocess Technology

Manufacturing Engineering

Process Chemistry

English

The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread

European Food Research and Technology

Manufacturing Engineering

English

Navigating the Gluten-Free Boom: The Dark Side of Gluten Free Diet

Frontiers in Pediatrics

English

Gradients of Gluten Proteins and Free Amino Acids Along the Longitudinal Axis of the Developing Caryopsis of Bread Wheat

Journal of Agricultural and Food Chemistry

Biological Sciences

English

Water Redistribution and Structural Changes of Starch During Storage of a Gluten-Free Bread

Organic Chemistry

English