THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS by I. Toporash, M. Chervonis, O. Voloshenko

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REGULATION OF BAKING PROPERTIES OF WHEAT FLOUR BY USING OF POTATO PRODUCTS by N. Khorenghy, D. Zhygunov, O. Voloshenko, Y. Barkovska

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INVESTIGATION OF THE BAKERY PROPERTIES OF WHOLEMEAL FLOUR OBTAINED FROM BLACK WHEAT by D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova

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SUBSTANTIATION OF THE TECHNOLOGY OF PROCESSING WHEAT GRAINS INTO WHOLEMEAL FLOUR by D. Zhygunov, N. Khorenghy, O. Voloshenko, H. Zhyhunova, D. Marchenkov

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RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR by D. Zhygunov, O. Voloshenko, N. Khorenzhy, D. Marchenkov, A. Batashchuk

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INVESTIGATION OF QUALITY INDICATORS OF WHOLEMEAL INDUSTRIAL-MADE FLOUR by D. Marchenkov, N. Khorenzhy, O. Voloshenko, D. Zhygunov, О. Marenchenko, O. Zhurenko

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