| Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products L Burchenko, O Bilyk, B Yu, I Perederii, O Kochubei-Lytvynenko Технологический аудит и резервы производства 6 (3 (44)), 42-47, 2018 | 2 | 2018 |
| Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains O Bilyk, L Burchenko, Y Bondarenko, O Vasheka, V Rak | | 2022 |
| Determining the Effect of a Multicomponent Mixture on the Quality of Pastry Products Containing a Mixture of Germinated Grains O Bilyk, O Kochubei-Lytvynenko, Y Bondarenko, L Burchenko, A Fain Eastern-European Journal of Enterprise Technologies 6 (11), 114, 2021 | | 2021 |
| Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries O Bilyk, L Burchenko, O Kochubei-Lytvynenko, Y Bondarenko Technology audit and production reserves 6 (3), 62, 2021 | | 2021 |
| Development of a recipe for a multicomponent mixture «Solodok+» to improve the consumer properties of bakery products O Bilyk, Y Bondarenko, O Kochubei-Lytvynenko, L Burchenko ScienceRise, 18-24, 2021 | | 2021 |
| Effects of multicomponent mixture" Solodok super" on the quality of wheat bread enriched with a sprouted grain mixture O Bilyk, L Burchenko, Y Bondarenko, V Piddubnyi | | 2021 |
| TECHNOLOGICAL EFFECT OF THE USE OF PHOSPHATIDE CONCENTRATES IN THE MANUFACTURE OF BREAD PRODUCTS L Burchenko, O Bilyk, O Kochubei-Lytvynenko, V Bondar, V Iskrytska Київ НУХТ 2018, 40, 2018 | | 2018 |
| ИсслЕдованиЕ влиЯниЯ смесИ пророщенныХ зереН нА качествО И пищевуЮ ценностЬ ХлебобулочныХ изделиЙ L Burchenko, O Bilyk, Y Bondarenko, I Perederii, O Kochubei-Lytvynenko Technology Audit and Production Reserves 6 (3), 42-47, 0 | | |
