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Content of Phenolic Acids in the Grain of Selected Polish Triticale Cultivars and Its Products.
- Published in:
- Molecules, 2021, v. 26, n. 3, p. 562, doi. 10.3390/molecules26030562
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- Article
The Content of Phenolic Acids and Flavonols in the Leaves of Nine Varieties of Sweet Potatoes (Ipomoea batatas L.) Depending on Their Development, Grown in Central Europe.
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- Molecules, 2020, v. 25, n. 15, p. 3473, doi. 10.3390/molecules25153473
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- Article
WYKORZYSTANIE PRZECIERU Z KISZONEGO KORZENIA BURAKA ĆWIKŁOWEGO (BETA VULGARIS L.) DO PRODUKCJI CHLEBÓW GRYCZANYCH O PODWYŻSZONYM POTENCJALE PRZECIWUTLENIAJĄCYM.
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- Zywnosc, 2022, v. 29, n. 4, p. 50, doi. 10.15193/ZNTJ/2022/133/429
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- Article
PORÓWNANIE JAKOŚCI MUFFIN BEZGLUTENOWYCH Z MĄKI JAGLANEJ I GRYCZANEJ.
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- Zywnosc, 2020, v. 27, n. 2, p. 82, doi. 10.15193/zntj/2020/123/336
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- Article
Bread making quality parameters of some Ukrainian and Polish triticale cultivars.
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- Euphytica, 2024, v. 220, n. 2, p. 1, doi. 10.1007/s10681-023-03272-4
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- Article
Comparison of the baking value of wholegrain flours from different wheat types and pigmentation.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1853, doi. 10.1007/s00217-024-04519-7
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- Article
Quality Assessment of Wheat Bread Incorporating Chia Seeds.
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- Foods, 2021, v. 10, n. 10, p. 2376, doi. 10.3390/foods10102376
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- Article
Culinary trails in popularizing ethnic cuisines.
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- Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00158-z
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- Article
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
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- Polymers (20734360), 2023, v. 15, n. 8, p. 1870, doi. 10.3390/polym15081870
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- Article
Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials.
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- Foods, 2024, v. 13, n. 3, p. 357, doi. 10.3390/foods13030357
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- Article
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988
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- Article
Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3468, doi. 10.3390/app14083468
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- Article
A Comparative Assessment of the Baking Quality of Hybrid and Population Wheat Cultivars.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 20, p. 7104, doi. 10.3390/app10207104
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- Article
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread.
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- Polish Journal of Food & Nutrition Sciences, 2022, v. 72, n. 2, p. 129, doi. 10.31883/pjfns/147796
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- Article
Effect of bran addition on rheological properties of dough and quality of triticale bread.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 1, p. 1, doi. 10.1111/jfpp.15093
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- Article
Type of heat treatments on walnut fruits affects physicochemical content of walnut butter.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13923
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- Article