ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Education
Technology
Social Sciences
Zoology
Literature
Research
Architecture and Urbanism
all records (72)

Languages
English
Spanish
Portuguese
German

Countries
Indonesia
USA
Brazil
Romania
Denmark
South Africa
Russia
Slovenia
Ukraine
Canada
all records (77)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
6.240  Articles
1 of 624 pages  |  10  records  |  more records»
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

Pasta products have been staple foods since ancient times in many countries all over the world. In this study, the standard wheat flour pasta formulation was modified using buckwheat flour at levels of 10, 15 and 25 %, to obtain a new added value product.... see more

Cookies are a processed food product that has a small shape, crunchy texture and has a long shelf life. The limited mineral content in cookies makes cookies must be added to an ingredient that can increase minerals, namely clam shells. The high content of... see more

The aim of this study was to investigate the possibilities of using various flour substitutes instead of wheat flour in the production of tarhana, which is a fermented food. In the studies examined for this purpose, various legume and cereal flours (oats,... see more

We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been i... see more

Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckw... see more

1 of 624 pages  |  10  records  |  more records»