THE BIOLOGICAL VALUE OF HAZELNUT PROTEIN DEPENDING ON CULTIVAR by Balabak О.А., Lubych V.V.

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Quality of cereals grain of spellt wheat depending on the index its unhusking and water-heat processing by Lubych V.V., Polyanetska I.O.

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THE AMINO ACID CONTENT OF SPELT WHEAT PROTEIN DEPENDING ON THE ORIGIN OF VARIETY AND STRAIN by Hospodarenko G.M., Lubych V.V., Polyanetska I.O.

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Baking properties depending on grain spelled fertilization by Hospodarenko G.M., Lubych V.V., Polyanetska I.O., Voziyan V.V.

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FORMATION OF QUALITY OF CONFECTIONERY PRODUCTS MADE OF WHEAT FLOUR OF DIFFERENT VARIETY AND STRAIN by Hospodarenko G.M., Lubych V.V, Polyanetska I.O., Novikov V.V.

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THE IMPACT OF THE TYPE WHEAT GRAIN ON THE TECHNICAL INDICATORS OF PRODUCTION CEREALS AND CULINARY EVALUATION OF THE FINISHED PRODUCT by Hospodarenko G.M., Lubych V.V., Novikov V.V., Polyanetska I.O., Voziyan V.V.

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INSTANT CEREAL QUALITY OF SPELT WHEAT GRAIN DEPENDING ON THE TEMPERATURE OF EXTRUSION by Hospodarenko G.M., Poltoretskyi S.P., Lubych V.V., Polyanetska I.O., Zheliezna V. V., Ulianych I. F., Riabovol Ia. S.

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