Traditional catalysts of the dough fermentation process in the bread baking of the population of ethnographic Volyn in the late XIX — early XXI centuries by A. Ziubrovskyi

Get full text

Traditional ways of dough plasticization processing (kneading) in the folk bread baking of population of historic and ethnographic Volyn at the beginning of the XX — XXI century by A. Ziubrovskyi

Get full text

The unleavened bread in everyday's ration of ukrainians of the South-Western historic-ethnographic macro-region of ukraine at the end of XIX — the middle of XX centuries by A. Ziubrovskyi

Get full text

On definition of temporal parameters in ukrainians' traditional bread-baking in the late XIX and the first half XX cc. by A. Ziubrovskyi

Get full text