Разширено търсене
Автор да съдържа Y. Telychkun
Каталог "Библиографии" | Периодични издания
Modeling of the process of kneading the yeast dough by cam operating element
// <I>Ukrainian<D> food j., 8, 2019, № 2, с. 355-367, DOI: 10.24263/2304-974X-2019-8-2-14.
Каталог "Библиографии" | Статии от книги - библиография
Assessment of energy expenditure on the kneading wheat dough process
// <I>Reports<D> awarded with "Best paper" crystal prize : 58th Annual sci. conf. Ruse univ. and Union of Scientists "New industries, digital economy, society - projections of the future II'', Ruse, Silistra, Razgrad, 24-26.10.2019, 2020, p. 140-145.
V. Telychkun; S. Damyanova; A. Anisimov;
Y. Telychkun
и др.
Каталог "Библиографии" | Статии от книги - библиография
Problem of consumer culture and responsible choices of food product in Ukraine
// <I>Вторая]<D> II Мiжнародна науково-практична конференцiя "Якiсть i безпека харчових продуктiв'', Кiев, Украiна, 2015. - Кiев, 2015, p. 366-369.
Y. Telychkun; I. Kostova; M. Georgieva;
T. Haralanova
и др.
Каталог "Библиографии" | Периодични издания
Improving the process of kneading yeast dough with cam working elements
// <I>Ukrainian<D> food j., 9, 2020, № 2, с. 437-451, DOI: 10.24263/2304-974X-2020-9-2-14.
V. Rachok; V. Telychkun; S. Damyanova;
Y. Telychkun
и др.