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POTENTIAL OF QUINOA FOR PRODUCTION OF NEW NON-DAIRY BEVERAGES WITH REDUCED GLYCEMIC INDEX.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2023, v. 12, n. 6, p. 1, doi. 10.55251/jmbfs.9885
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UTILISATION OF QUINOA FOR DEVELOPMENT OF FERMENTED BEVERAGES.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 465, doi. 10.5219/1323
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- Article
EFFECT OF THERMAL STABILIZATION ON PHYSICO-CHEMICAL PARAMETERS AND FUNCTIONAL PROPERTIES OF WHEAT BRAN.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 170, doi. 10.5219/1321
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- Article
UTILISATION OF QUINOA FOR DEVELOPMENT OF FERMENTED BEVERAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 465, doi. 10.5219/1323
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- Article
EFFECT OF THERMAL STABILIZATION ON PHYSICO-CHEMICAL PARAMETERS AND FUNCTIONAL PROPERTIES OF WHEAT BRAN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 170, doi. 10.5219/1321
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- Article
GLUTEN-FREE RICE MUFFINS ENRICHED WITH TEFF FLOUR.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 187, doi. 10.5219/1045
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WHEAT BRAN STABILIZATION AND ITS EFFECT ON COOKIES QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 109, doi. 10.5219/1021
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- Article
THERMO-MECHANICAL PROPERTIES OF DOUGH ENRICHED WITH WHEAT BRAN FROM DIFFERENT WHEAT VARIETY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 202, doi. 10.5219/888
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- Article
UTILIZATION OF PUMPKIN POWDER IN BAKED ROLLS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 195, doi. 10.5219/887
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- Article
EFFECT OF PUMPKIN POWDER INCORPORATION ON COOKING AND SENSORY PARAMETERS OF PASTA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 373, doi. 10.5219/743
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- Article
EFFECT OF HYDRATED APPLE POWDER ON DOUGH RHEOLOGY AND COOKIES QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 506, doi. 10.5219/597
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- Article
Qualitative Properties of Pasta Enriched with Celery Root and Sugar Beet By-Products.
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- Czech Journal of Food Sciences, 2018, v. 36, n. 1, p. 66, doi. 10.17221/242/2017-CJFS
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- Article
Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations.
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- Polish Journal of Food & Nutrition Sciences, 2018, v. 68, n. 4, p. 309, doi. 10.2478/pjfns-2018-0004
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- Article
Quality evaluation of sweet potato powder-enriched cereal products.
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- Food Science & Technology International, 2019, v. 25, n. 6, p. 523, doi. 10.1177/1082013219842711
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- Article
Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
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- Food Science & Technology International, 2017, v. 23, n. 6, p. 490, doi. 10.1177/1082013217704122
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- Article
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 464, doi. 10.1111/jtxs.12489
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- Article
Decrease of cholesterol content in cereal products containing animal-based components.
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- European Food Research & Technology, 2024, v. 250, n. 5, p. 1499, doi. 10.1007/s00217-024-04487-y
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- Article