I. Hetman

Functional ingredients in baking

O. Naumenko, Tetiana Polonska, I. Hetman, 2021, FOOD RESOURCES.

Study of the influence of starter culture based at lactic acid bacteria on the bread quality

S. Danylenko, I. Hetman, Аlyna Korzhenivska, 2019 .

STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS

O. Kochubei-Lytvynenko, I. Hetman, O. Bilyk, 2019, EUREKA: Life Sciences.

ENRICHING BREAD WITH SPELT FLOUR BY UNSATURATED FATTY ACIDS

I. Radzievska, O. Naumenko, Tetiana Polonska, 2022 .

Technological aspects of using spontaneously fermented oat culture in wheat-rye bread technology

I. Hetman, L. Mykhonik, 2020, Food Industry.

The use of golden flax seeds and oats sourbread in the production of wheat bread

O. Kochubei-Lytvynenko, I. Hetman, O. Bilyk, 2019, Eastern-European Journal of Enterprise Technologies.

Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread

I. Hetman, A. Shevchenko, O. Kuzmin, 2021, Ukrainian Food Journal.