Found: 11
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Mineral content of wheat bread enriched with chestnut and rosehip flour.
- Published in:
- Bulgarian Journal of Agricultural Science, 2024, v. 30, n. 2, p. 333
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- Article
Improvement of fatty acid profile in breads supplemented with chestnut, pumpkin, and rosehip flours.
- Published in:
- Bulgarian Journal of Agricultural Science, 2023, v. 20, n. 5, p. 886
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- Publication type:
- Article
Effect of pumpkin seed flour, chestnut flour, and rosehip flour on wheat bread staling rate.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 76, doi. 10.24263/2304-974X-2024-13-1-6
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- Article
Effect of rosehip flour on the properties of wheat dough and bread.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 4, p. 558, doi. 10.24263/2304-974X-2022-11-4-6
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- Publication type:
- Article
Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 1, p. 102, doi. 10.24263/2304-974X-2022-11-1-11
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- Publication type:
- Article
Effect of Spirulina platensis and Kelp algae on the content of thiamine and riboflavin in wheat bread.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 1, p. 145, doi. 10.24263/2304-974x-2021-10-1-13
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- Publication type:
- Article
Effect of Spirulina platensis and kelp on the antioxidant activity of wheat bread.
- Published in:
- Ukrainian Food Journal, 2020, v. 9, n. 3, p. 636, doi. 10.24263/2304-974X-2020-9-3-12
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- Publication type:
- Article
Effect of Spirulina platensis on the crumb firming of wheat bread during storage.
- Published in:
- Ukrainian Food Journal, 2019, v. 8, n. 4, p. 851, doi. 10.24263/2304-974X-2019-8-4-15
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- Publication type:
- Article
Effect of hydrocolloids on properties of dough and quality of gluten-free bread enriched with whey protein concentrate.
- Published in:
- Ukrainian Food Journal, 2019, v. 8, n. 3, p. 533, doi. 10.24263/2304-974X-2019-8-3-10
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- Publication type:
- Article
TOTAL PHENOLIC AND FLAVONOID CONTENT, AND ANTIOXIDANT ACTIVITY OF WHEAT BREAD ENRICHED WITH PUMPKIN, CHESTNUT AND ROSEHIP FLOUR.
- Published in:
- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 2, p. 33, doi. 10.34302/crpjfst/2023.15.2.4
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- Publication type:
- Article
PRIMARY ELEMENTS OF THE PUBLICIZED ORGANIZATIONAL CULTURE OF HIGHER EDUCATION INSTITUTIONS IN BULGARIA.
- Published in:
- Economic Studies, 2023, v. 32, n. 7, p. 158
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- Publication type:
- Article