Found: 14
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Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 4, p. 1177, doi. 10.1007/s00217-023-04454-z
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- Publication type:
- Article
THE INFLUENCE OF RICE PROTEIN CONCENTRATE ON THE TECHNOLOGICAL PROCESS OF WHEAT BREAD PRODUCTION.
- Published in:
- EUREKA: Life Sciences, 2023, n. 4, p. 65, doi. 10.21303/2504-5695.2023.003031
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- Publication type:
- Article
CHANGES IN STRUCTURAL UNITS IN DOUGH AND BREAD FROM WHEAT FLOUR WITH THE ADDITION OF PUMPKIN CELLULOSE IN COMBINATION WITH PHOSPHOLIPIDS.
- Published in:
- EUREKA: Life Sciences, 2023, n. 3, p. 34, doi. 10.21303/2504-5695.2023.002954
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- Publication type:
- Article
INFLUENCE OF RICE FLOUR ON CONFORMATIONAL CHANGES IN THE STRUCTURE OF WHEAT BREAD AND ITS NUTRITIONAL VALUE.
- Published in:
- Food & Environment Safety, 2023, v. 22, n. 1, p. 5, doi. 10.4316/fens.2023.001
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- Publication type:
- Article
Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 1, p. 9
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- Publication type:
- Article
Influence of pumpkin cellulose addition on conformational transformations in the structure of wheat flour dough and bread.
- Published in:
- Ukrainian Food Journal, 2023, v. 12, n. 1, p. 38, doi. 10.24263/2304-974X-2023-12-1-5
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- Publication type:
- Article
Influence of rice protein concentrate on redistribution of structural groups in the production of wheat bread.
- Published in:
- Ukrainian Journal of Food Science, 2023, v. 11, n. 1, p. 6, doi. 10.24263/2310-1008-2023-11-1-4
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- Publication type:
- Article
Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 20, p. 2762, doi. 10.3390/plants11202762
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- Publication type:
- Article
Protein substances of oat bran and their influence on conformational transformations in dough and bread from wheat flour.
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- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 161, doi. 10.24263/2310-1008-2022-10-2-6
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- Publication type:
- Article
Influence of rice flour on conformational changes in the dough during production of wheat bread.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 1, p. 5, doi. 10.24263/2310-1008-2022-10-1-3
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- Publication type:
- Article
Influence of water activity on the properties of wheat flour.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 2, p. 375, doi. 10.24263/2304-974X-2021-10-2-13
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- Publication type:
- Article
Influence of alpha acids hop homologues of bitter and aromatic varieties on beer quality.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 2, p. 425, doi. 10.24263/2304-974X-2020-9-2-13
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- Publication type:
- Article
Identification of beeswax and its falsification by the method of infrared spectroscopy.
- Published in:
- Ukrainian Food Journal, 2018, v. 7, n. 3, p. 421, doi. 10.24263/2304-974X-2018-7-3-7
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- Publication type:
- Article
Influence of the constituent alpha acids of Ukrainian varieties of hops and hop preparations on quality indicators of mash and beer.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 3, p. 389
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- Publication type:
- Article