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• Composition, quality characteristics and microstructure of the grain Triticum dicoccum

  Elena Kuznetsova, Lyudmila Shayapova, Elena Klimova, Gyunesh Nasrullaeva, Ján Brindza, Maxim Stolyarov, Galina Zomiteva , Tatyana Bychkova, Vera Gavrilina, Elena Kuznetsova

  933-940

  2019-12-28

• 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

• 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

• The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water

  Barbara Krochmal-Marczak, Barbara Sawicka

  759-766

  2019-10-28

• 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

• Assessment of a new artificial buckwheat species Fagopyrum hybridum as a source of plant raw materials compared to F. Tataricum and F. Esculentum

  Elena Klimova, Ivan Fesenko, Elena Kuznetsova, Ján Brindza, Gyunesh Nasrullaeva, Olga Rezunova, Elena Kuznetsova

  625-632

  2020-08-28