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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AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES von Iorgacheva, Е., Korkach, G., Lebedenko, T., Kotuzaki, O.

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SYNBIOTIC ADDITIVES IN THE WAFFLES TECHNOLOGY von Orgachev, E. I, Korkach, H., Lebedenko, T., Kotuzaki, O.

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

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The use of glucan-containing grain materials in the technology of foam-like pastries von Iorgachova, К., Makarova, O., Kotuzaki, O., Avetisіan, K.

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THE INFLUENCE OF GLUTEN - FREE FLOURS ON THE QUALITY INDICATORS OF BISCUIT SEMI - FINISHED PRODUCTS von IORGACHOVA, К. G., KOTUZAKI, E. N., MAKAROVA, O. V.

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