ϳ
Larysa Novak
Larysa Novak
/ Cherkasy State Technological University
ϳ udau.edu.ua
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Global rheological approach to the quality of medium injected by the rollers
I Stadnyk, L Novak, L Matenchuk
Potravinarstvo Slovak Journal for Food Sciences 11, 234-245, 2018
102018
Elucidation of the mechanism that forms breadbaking properties of the spelt grain
N Osokina, V Liubych, L Novak, T Pushkariova-Bezdil, O Priss, ...
- , 39-47, 2018
82018
Technological indices of spring wheat grain depending on the nitrogen supply
L Novak, V Liubych, S Poltoretskyi, M Andrushchenko
Modern Development Paths of Agricultural Production: Trends and Innovations, 2019
72019
Analysis of bakery properties of grain of new varieties and lines of wheat spelts
N Osokina, V Liubych, L Novak, T Pushkarova-Bezdil, O Priss, ...
62018
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, 2022
42022
Yield of intermediate products in the drought process of wheat milling.
Y Kharchenko, A Sharan, O Yeremeeva, L Novak
22017
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22015
N Osokina, V Liubych, L Novak, T Pushkariova-Bezdil, O Priss, ...
- 2 (11 (92)), 39-47, 2018
12018
Global rheological approach to the quality of the rollers pumping of dough.
I Stadnyk, L Novak, L Matenchuk
Potravinarstvo 12 (1), 2018
12018
-32
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214 (6), 30-35, 2017
1*2017
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Scientific review 3 (2), 2014
12014
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1–20