id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-811	MEDVID, Iryna; SHYDLOVSKA, Olena; ISHCHENKO, Tetiana	INFLUENCE OF THE COMBINATION OF EMULSIFIERS ON THE PROPERTIES OF RICE GLUTEN-FREE DOUGH AND THE QUALITY OF BREAD	2021	10	.pdf	application/pdf	4804	170	44	The results showed that the emulsifiers implementation changed the behavior of rice dough, and had the positive effect on the qualitative (specific volume and porosity). Keywords: gluten-free bread, rice dough, sunflower oil, lecithin, dried egg white.	cache/fens-811.pdf	txt/fens-811.txt