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Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 6, p. 761, doi. 10.3390/plants11060761
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- Article
Prevention of urogenital infections by oral administration of probiotic lactobacilli.
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- Dairy / Mljekarstvo, 2010, v. 60, n. 3, p. 156
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- Article
SENSORY AND QUALITATIVE PROPERTIES OF WHEAT FLOUR CRACKERS WITH CHASTE TREE BERRY FLOUR (VITEXAGNUS CASTUS) AFTER EXTRACTION.
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- Journal of Hygienic Engineering & Design, 2022, v. 40, p. 3
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- Article
SENSORY AND QUALITATIVE PROPERTIES OF WHEAT FLOUR CRACKERS WITH CHASTE TREE BERRY FLOUR (VITEX AGNUS CASTUS) AFTER EXTRACTION.
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- Journal of Hygienic Engineering & Design, 2022, v. 39, p. 3
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- Article
Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.
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- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 124, doi. 10.24263/2304-974X-2024-13-1-9
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- Article
Modelling the browning of bakery products during baking: a review.
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- Ukrainian Food Journal, 2022, v. 11, n. 2, p. 217, doi. 10.24263/2304-974X-2022-11-2-3
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- Article
Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour.
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- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 64, doi. 10.24263/2304-974X-2022-11-1-8
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- Article
Evaluation of visual characteristics of beer using the computer vision method.
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- Ukrainian Food Journal, 2020, v. 9, n. 4, p. 780, doi. 10.24263/2304-974X-2020-9-4-5
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- Publication type:
- Article
Influence of damaged starch on the quality parameters of wheat dough and bread.
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- Ukrainian Food Journal, 2019, v. 8, n. 3, p. 512, doi. 10.24263/2304-974X-2019-8-3-9
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- Publication type:
- Article
Quality evaluation of biscuits produced from composite blends of pumpkin seed oil press cake and wheat flour.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 3, p. 602, doi. 10.1111/ijfs.13838
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- Article
Wheat dough rheology and bread quality effected by Lactobacillus brevis preferment, dry sourdough and lactic acid addition.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1417, doi. 10.1111/j.1365-2621.2010.02282.x
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- Article
Production and analysis of the flour from the hull-less barley.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2679, doi. 10.1007/s11694-021-00857-2
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- Publication type:
- Article
Influence of Chestnut Flour Addition on Quality Characteristics of Pasta Made on Extruder and Minipress.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 2, p. 166, doi. 10.17221/451/2015-CJFS
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- Article
Fermentation of Honey-Sweetened Soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: Fermentation Activity of Bifidobacteria and in vitro Antagonistic Effect against Listeria monocytogenes FSL N1-017.
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- Czech Journal of Food Sciences, 2012, v. 30, n. 4, p. 321, doi. 10.17221/190/2011-cjfs
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- Article
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation.
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- Foods, 2021, v. 10, n. 5, p. 927, doi. 10.3390/foods10050927
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- Publication type:
- Article
Distribution of β-Glucan, Phenolic Acids, and Proteins as Functional Phytonutrients of Hull-Less Barley Grain.
- Published in:
- Foods, 2019, v. 8, n. 12, p. 680, doi. 10.3390/foods8120680
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- Article
Effect of Tomato Pomace Addition on Chemical, Technological, Nutritional, and Sensorial Properties of Cream Crackers.
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- Antioxidants, 2022, v. 11, n. 11, p. 2087, doi. 10.3390/antiox11112087
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- Article
PERCEPTIONS OF CONSUMER FOR PREPARATION AND CONSUMPTION OF TEA AND ANALYSIS OF BIOLOGICALLY ACTIVE COMPOUNDS OF BLACK TEA.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2020, v. 20, n. 1, p. 389
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- Article
Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies.
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- Foods, 2022, v. 11, n. 16, p. 2428, doi. 10.3390/foods11162428
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- Publication type:
- Article
A Comparative Study of the Influence of Various Fungal-Based Pretreatments of Grape Pomace on Phenolic Compounds Recovery.
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- Foods, 2022, v. 11, n. 11, p. 1665, doi. 10.3390/foods11111665
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- Publication type:
- Article
Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3218, doi. 10.3390/app13053218
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- Article
KINETIC MODELLING OF COOKIE BROWNING DURING BAKING.
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- Technologica Acta, 2017, v. 12, n. 2, p. 35
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- Publication type:
- Article
Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies.
- Published in:
- Food Science & Technology International, 2020, v. 26, n. 7, p. 574, doi. 10.1177/1082013220917282
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- Publication type:
- Article