id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-529	BORUK, Sergiy; WINKLER, Igor; ROMANOVSKA, Olga; GERYCH, Olga	QUINOA AS A SUBSTITUTE FOR SEMOLINA: SOME ASPECTS AND PROBLEMS OF INTRODUCTION	2017	6	.pdf	application/pdf	3129	156	60	Viscosity of the quinoa mixtures shows a sharp rise when mass percent of the cereal exceeds 13 % while in case of semolina mixtures, the same phenomenon occurs after 16 %. The concentration changes in viscosity of semolina and quinoa water suspensions are shown in the Fig.	cache/fens-529.pdf	txt/fens-529.txt