Voitovska V.

ORCID: 
https://orcid.org/0000-0001-5538-461X

Quality formation of berries and jam of different chokeberry varieties

Authors: 
Lubich V., Cherneha A., Yevchuk Y., Voitovska V.
DOI: 
https://doi.org/10.33245/2310-9270-2022-171-1-122-128

Amino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes

Authors: 
Yevchuk Y., Kononenko L., Voitovska V., Tretiakova S.
DOI: 
https://doi.org/10.33245/2310-9270-2021-163-1-41-48

Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

Authors: 
Tretiakova S., Voitovska V., Yevchuk Y., Kononenko L.
DOI: 
https://doi.org/10.33245/2310-9270-2020-161-2-168-177

The yield and the quality of crushed cereals from the polba wheat grain

Authors: 
Lubich V., Leshchenko I., L. Storozhyk, Voitovska V.
DOI: 
https://doi.org/10.33245/2310-9270-2020-161-2-79-89

Creation and storage of oats collection when biotechnological technique is used

Authors: 
L. Storozhyk, Voitovska V.