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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
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-Free Bread
EUREKA: Life Sciences
