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2.185  Articles
1 of 219 pages  |  10  records  |  more records»
One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

One of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.Linen meal is an important source of dietary fiber, high protein, unsaturated fatty a... see more

For the purpose of enrichment by protein substances, balanced by amino acid composition, the feasibility of using flax meal in the recipe of bakery products, which are the basis of diets, including in restaurants, is substantiated.As a result of the study... see more

The purpose of the study was to assess the effect of the grapeseed meal, added to slow-growing Hubbard broilers diet high in polyunsaturated fatty acids (PUFA) due to the dietary flaxseed meal. The 7-wk feeding trial used 80 broiler chicks (14 d), assigne... see more

The 3-week feeding trial was conducted on 120, Cobb 500 chicks (14 days) assigned to two groups (C, E). Compared to C diet formulation (corn, wheat, soybean meal and flax meal as basic ingredients), E diet formulation also included 3% grape seeds meal as ... see more

The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

The materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamo... see more

1 of 219 pages  |  10  records  |  more records»