Substantiation of the mechanism of interaction between biopolymers of ryeandwheat flour and the nanoparticles of the Magnetofood food additive in order to improve moistureretaining capacity of dough [Electronic resource] / I. Tsykhanovska, V. Evlash, A. Alexandrov, T. Lazarieva, K. V. Svidlo, T. Gontar, L. Yurchenko, L. Pavlotska //
Eastern-European Journal of Enterprise Technologies. - 2018. - Vol. 2, Issue 11-92. - С. 70 - 80.. - DOI 10.15587/1729-4061.2018.126358. Рубрики: Scopus
Доп. точки доступа: Tsykhanovska, I. Evlash, Viktoria Alexandrov, A. Lazarieva, T. Svidlo, Karina Gontar, T. Yurchenko, L. Pavlotska, Larisa , Переход по DOI