Add to ORKGThis article gives detailed information about studying the effect of plant extracts on the rheological properties of wheat flour
The materials of the article are studies that are conducted with the aim of expanding the use of non...
This research; It was carried out to determine the rheological properties of the dough obtained from...
The materials of the article are studies that are conducted with the aim of expanding the use of non...
This article gives detailed information about studying the effect of plant extracts on the rheologic...
The article presents the results of research regarding the effect of 10–20% of extraction cake of oa...
Wheat storage protein Gluten contributes to viscoelastic properties of dough while this property i...
In today’s discerning consumer market, flour milling has evolved beyond merely meeting established s...
This paper considers the prospects of using phytomaterials to solve the problems of baking industry,...
The most important task facing the baking enterprise under market conditions is the production of ba...
Legume flours due to their nutritional benefits (e.g., high levels of proteins, fiber, complex carbo...
COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIET...
The object of research is biscuit dough using flour from sprouted legumes with varying proportions o...
New achievements in science, food technologies and medicine call for sounder, scientifically proven ...
The article discusses the analysis of studies on the effect of activated water on the preparation of...
The article considers the possibility of using ingredients of plant origin in the production of enri...
The materials of the article are studies that are conducted with the aim of expanding the use of non...
This research; It was carried out to determine the rheological properties of the dough obtained from...
The materials of the article are studies that are conducted with the aim of expanding the use of non...
This article gives detailed information about studying the effect of plant extracts on the rheologic...
The article presents the results of research regarding the effect of 10–20% of extraction cake of oa...
Wheat storage protein Gluten contributes to viscoelastic properties of dough while this property i...
In today’s discerning consumer market, flour milling has evolved beyond merely meeting established s...
This paper considers the prospects of using phytomaterials to solve the problems of baking industry,...
The most important task facing the baking enterprise under market conditions is the production of ba...
Legume flours due to their nutritional benefits (e.g., high levels of proteins, fiber, complex carbo...
COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIET...
The object of research is biscuit dough using flour from sprouted legumes with varying proportions o...
New achievements in science, food technologies and medicine call for sounder, scientifically proven ...
The article discusses the analysis of studies on the effect of activated water on the preparation of...
The article considers the possibility of using ingredients of plant origin in the production of enri...
The materials of the article are studies that are conducted with the aim of expanding the use of non...
This research; It was carried out to determine the rheological properties of the dough obtained from...
The materials of the article are studies that are conducted with the aim of expanding the use of non...