MODIFICATION PROPERTIES OF CONFECTIONARY FLOUR PRODUCTS WITH SYNBIOTIC von Korkach, H. V., Iorgachova, E. G., Kotuzaki, O. M.

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Encapsulation of probiotic bacteria in pectin and pectin-chitosan matrices for use in confectionery products von Korkach, H., Kotuzaki, O., Makarova, O., Tolstykh, V.

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Research of the process of foaming of marshmallow mass with synbiotic von Korkach, H., Kotuzaki, O., Tolstykh, V., Shunko, H.

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METHODS OF REGULATING PHYSICAL PROPERTIES OF DOUGH USING PHYTOEXTRACTS von Lebedenko, T., Korkach, H., Kozhevnikova, V., Novichkova, T.

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