id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-34	ARPUL, Oksana; SYLCHUK, Tetiana; KULINICH, Vira; USATIUK, Olena	THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH	2016	6	.pdf	application/pdf	2423	97	53	The protein content was determined in the finished products with the addition of 0.5%, 1.0% and 1.5% of schavnat powder (Fit. 3). The protein content of pampushkas is directly proportional to the additive of schavnat powder.	cache/fens-34.pdf	txt/fens-34.txt