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4  Articles
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Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Rusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fat... see more

Two different ways of extracting antioxidative compounds (including soluble polyphenols) from rusks made from wheat flour with added millet (Panicum miliaceum L.) were compared, i.e., solvent extraction and in vitro digestion. Wheat flour was replaced by ... see more

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