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• Mixing of flour mixture components in the production of pasta from nontraditional raw materials

  Abdymanap Ospanov, Nurzhan Muslimov, Aigul Timurbekova; Dinash Nurdan; Dulat Zhalelov

  375-387

  2022-07-08

• Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product

  Olga Shanina, Sergii Minchenko, Tetyana Gavrysh, Yuriy Sukhenko, Vladyslav Sukhenko, Volodimyr Vasyliv, Natalia Miedviedieva, Mikhailo Mushtruk, Myroslav Stechyshyn, Tatyana Rozbytska

  189-201

  2020-04-28

• Wheat bran stabilization and its effect on cookies quality

  Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

  109-115

  2019-02-19

• Innovative approach to the production of craft bread: A combination of tradition and innovation

  Tetyana Semko, Mariia Paska, Olga Ivanishcheva, Liliia Kryzhak, Olena Pahomska, Alla Ternova, Olga Vasylyshyna, Serhii Hyrych

  792-806

  2024-09-13

• Milk thistle flour effect on dough rheological properties

  Tatiana Bojňanská, Alena Vollmannová, Janette Musilová

  788-797

  2020-09-28

• Characteristics of flour and dough from purple and blue wheat grain

  Iva Burešová, Václav Trojan, Martin Helis

  163-166

  2019-03-25

• Development of gluten-free non-yeasted dough structure as factor of bread quality formation

  Olga Shanina, Ivan Galyasnyj, Tetyana Gavrysh, Kateryna Dugina, Yuriy Sukhenko, Vladyslav Sukhenko, Natalia Miedviedieva, Mikhailo Mushtruk, Tatyana Rozbytska, Natalia Slobodyanyuk

  971-983

  2019-12-28

• Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis

  Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, Assel Borankulova, Bayan Muldabekova, Madina Yakiyayeva, Sholpan Tursunbayeva, Zhanerke Dyusembaeva

  993-1005

  2024-11-06

• Development of wheat composite bread using barley β-glucan rich flour

  Boris Kovac, Andreja Bregar

  66-76

  2024-01-09

• Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition

  Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, František Buňka

  230-238

  2020-04-28

• Researching of the concentration distribution of soluble layers when mixed in the weight condition

  Igor Yaroslavovych Stadnyk, Mrs Juilia Pankiv, Petro Havrylko, Halina Karpyk

  581-592

  2019-07-28

• Adhesion effect on environment process injection

  Igor Yaroslavovych Stadnyk, Volodymyr Piddubnyi, Halyna Karpyk, Mykhail Kravchenko, Volodymyr Hidzhelitskyi

  429-437

  2019-06-28

• Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits

  Nazieh Alkhalalieh, Ghadeer Frehat

  847-859

  2024-10-07

• Influence of reduction on adhesive properties

  Igor Stadnyk, Volodymyr Piddubnyi, Svitlana Krsnozhon, Antoshkova Nataliia

  76-87

  2020-02-28

• Quality of biscuits as affected by addition of fibre

  Viera Šottní­ková, Radka Langová, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl

  206-211

  2019-03-25

• Use of non-conventional raw materials in the production of gluten-free pasta – a review

  Fariza Sagyntay, Baltash Tarabayev, Bayan Muldabekova, Auelbek Iztaev, Gaukhar Kossaliyeva, Fatima Dikhanbayeva, Ramza Berzhanova, Nazym Alzhaxina, Anar Kabylda

  719-740

  2024-08-20

• Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals

  Gulmaida Karimova, Rimma Niyazbekova, Khaldun Al Azzam, El-Sayed Negim

  122-138

  2024-02-19

• Functional properties of muffin as affected by substituing wheat flour with carob powder

  Libor Červenka, Michaela Fruhbauerová, Helena Velichová

  212-217

  2019-03-25

• Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder

  Lily Arsanti Lestari, Susetyowati, Azizah Isna Rachmawati, Ajeng Saskia Sekar Rachmadanty, Amalia Sarah Sholikhati

  654-665

  2024-07-16

• Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society

  Muzammal Shafiq, Muhammad Waseem, Yaqoob Majeed, Muhammad Arslan Khalid, Tayyaba Nadeem, Maksim Rebezov, Mars Khayrullin, Orynzhamal Sarsembenova

  633-653

  2024-06-26

• Effect of hydrated apple powder on dough rheology and cookies quality

  Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová

  506-511

  2016-09-29

• Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

  Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová

  373-379

  2017-06-15