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DEVELOPING A RECIPE AND TECHNOLOGY FOR MAKING GLUTEN-FREE DESSERTS FOR PATIENTS WITH CELIAC DISEASE.

• Authors : Brykova, T.¹

Subjects: *Starch; *Bioactive compounds; *Rice flour

• Source: Grain Products & Mixed Fodder's. Jun2025, Vol. 25 Issue 2, p4-10. 7p.

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THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGICAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT.

• Authors : Polishchuk, G.¹ ; Sharakhmatova, T.² ; Marinin, A.³

Subjects: *High-fructose corn syrup; *Milk proteins; *Cornstarch

• Source: Food Science & Technology (2073-8684). 2024, Vol. 18 Issue 1, p84-92. 9p.

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THE INFLUENCE OF STARCH PRODUCTS ON THE RHEOLOGI-CAL, PHYSICAL AND CHEMICAL PROPERTIES OF YOGURT

• Authors : R. Svуatnenko; O. Ivashchenko; A. Marinin

Subjects: Technology; starch molasses (syrups); thixotropic ability

• Source: Harčova Nauka ì Tehnologìâ, Vol 18, Iss 1 (2024)

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PROSPECTS OF USING BY-PRODUCTS OF POTATO STARCH PRODUCTION AS COMPONENTS OF GROWTH MEDIA FOR LACTIC ACID BACTERIA CULTIVATION.

• Authors : Bezusov, A.¹ ; Afanasieva, T.¹ ; Dotsenko, N.¹

Subjects: *Lactic acid bacteria; *Starch; *Potatoes

• Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 3, p13-20. 8p.

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STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP.

• Authors : Polischuk, G.¹ ; Sharahmatova, T.² ; Breus, N.³

Subjects: *Cornstarch; *Ice cream, ices, etc.; *Wheat starch

• Source: Food Science & Technology (2073-8684). 2019, Vol. 13 Issue 2, p71-77. 7p.

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THE SUBSTANTIATION OF DEVELOPMENT OF MOUSSES TECHNOLOGY USING WHEAT STARCH.

• Authors : Мriachenko, N. V.¹ ; Iurchenko, S. L.² ; Cheremska, T. V.²

Subjects: *Mousses; *Wheat starch; *Food quality

• Source: Food Science & Technology (2073-8684). 2016, Vol. 10 Issue 4, p54-59. 6p.

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ДОСЛІДЖЕННЯ МЕХАНІЧНИХ ВЛАСТИВОСТЕЙ БІОКОМПОЗИТІВ НА ОСНОВІ КУКУРУДЗЯНОГО КРОХМАЛЮ.

• Authors : І. С., Шунькін¹; К. М., Сухий¹; А. О., Третьяков¹

• Source: Scientific Works. 2022, Vol. 86 Issue 1, p106-111. 6p.

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MATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS.

• Authors : Foshchan, А.¹ ; Yevlash, V.²; Potapov, V.³

Subjects: *Polysaccharides; *Gelatin; *Gelation

• Source: Food Science & Technology (2073-8684). 2022, Vol. 16 Issue 2, p46-54. 9p.

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A RESOURCE-SAVING AND ENERGY-EFFICIENT TECHNOLOGY OF FERMENTATION OF WORT FROM STARCH-CONTAINING RAW MATERIALS FOR BIOTHETANOL PRODUCTION.

• Authors : Kovalchuk, S.¹ ; Mudrak, T.²

Subjects: *Raw materials; *Fermentation; *Agricultural processingKyiv (Ukraine)

• Source: Food Science & Technology (2073-8684). 2022, Vol. 16 Issue 1, p4-11. 8p.

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INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR.

• Authors : Zaparenko, A.¹ ; Dorozhko, V.²; Didenko, S.³

Subjects: *Wheat starch; *Baked products; *Wheat

• Source: Food Science & Technology (2073-8684). 2023, Vol. 17 Issue 1, p63-72. 10p.

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