Animal Science and Food Technology

Valentyna Kepko

All articles

Rationalisation of commercial and technological features of biscuit semi-finished products during baking


Volodymyr Fedorov, Оleg Kepko, Oleksandr Trus, Valentyna Kepko
Keywords: kinetics of baking; thermometry; heat metering; thermal and physical characteristics; thermal resistance

Fedorov, V., Kepko, О., Trus, O., & Kepko, V. (2026). Rationalisation of commercial and technological features of biscuit semi-finished products during baking. Animal Science and Food Technology, 17(1), 93-104. https://doi.org/10.31548/animal.1.2026.93