id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-5	ARPUL, Oksana; SYLCHUK, Tetiana; KULINICH, Vira; USATIUK, Olena	THE USE OF PLANT MATERIALS IN CULINARY PRODUCTS OUT OF YEASTED DOUGH	2015	6	.pdf	application/pdf	2257	94	54	Keywords: schavnat, schavnat powder, yeasted dough, garlic donut, pampushka, protein, culinary products. Thus, it was established that pampushkas with the addition of schavnat powder in the amount from 3,5 to 13% had the decreased specific volume compared to the control sample (without schavnat).	cache/fens-5.pdf	txt/fens-5.txt