Substantiation of the mechanism of interaction between biopolymers of ryeandwheat flour and the nanoparticles of the Magnetofood food additive in order to improve moistureretaining capacity of dough [Electronic resource] / I. Tsykhanovska, V. Evlash, A. Alexandrov, T. Lazarieva, K. V. Svidlo, T. Gontar, L. Yurchenko, L. Pavlotska //
Eastern-European Journal of Enterprise Technologies. - . - Vol. 2, Issue 11-92. - С. 70 - 80.. - DOI 10.15587/1729-4061.2018.126358.
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