id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-518	ROZHNO, Olexandr; YURCHAK, Vira; GOLIKOVA, Tatjana	WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR	2017	13	.pdf	application/pdf	5957	252	60	For example, the European patent EP 0792109 В1 stipulates the method of production of corn macaroni products by means of additional operation of flour scalding [4]. The increase in the moisture amount of macro and microcapillaries and lower content of adsorbed bound water in dough made from corn flour obviously will provide fastening of drying of corn macaroni products.	cache/fens-518.pdf	txt/fens-518.txt