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Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
Published 2022-07-01Get full text
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Physicochemical Properties of Dried and Powdered Pear Pomace
Published 2024-02-01Get full text
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Dried and Powdered Leaves of Parsley as a Functional Additive to Wheat Bread
Published 2022-08-01Get full text
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Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties
Published 2022-12-01Get full text
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Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
Published 2023-10-01Get full text
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Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
Published 2022-12-01Get full text
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Micronized Oat Husk: Particle Size Distribution, Phenolic Acid Profile and Antioxidant Properties
Published 2021-09-01Get full text
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Milling and Baking Quality of Spring Wheat (<i>Triticum aestivum</i> L.) from Organic Farming
Published 2021-08-01Get full text
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Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties
Published 2022-06-01Get full text
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Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One
Published 2021-12-01Get full text
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Leaves of White Beetroot As a New Source of Antioxidant and Anti-Inflammatory Compounds
Published 2020-07-01Get full text
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Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties
Published 2023-07-01Get full text
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