id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-764	BORUK, Sergiy; WINKLER, Igor	SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER	2021	8	.pdf	application/pdf	3788	159	56	Keywords: short dough; gooseberry; viscosity; organoleptic parameters; healthy food qualities 1. The viscosity of the gooseberry containing dough was found lower than that for the no goose- berry samples and, it was revealed that no optically active components moved from this admixture to the dough bulk.	cache/fens-764.pdf	txt/fens-764.txt