ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 7 articles
Search string: «social» bread
Authors Title Volume Issue Year
1 Valieva A. I., Akulov A. N., Rumyantseva N. I. Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis 12 2 2024
2 Al-Hassawi F., Al-Ghanim J., Al-Foudari M., Al-Othman A. , Sidhu J. S. Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads 11 2 2023
3 Shabunina M. V., Andreeva A., Pavlova A. S. Use of animal origin protein concentrates in bread baking 11 2 2023
4 Smertina E. S., Fedyanina L. N., Lyakh V. A. Hepatoprotective effect of breads with extracts of plants growing in the Far East 8 2 2020
5 Savkina O. A., Parakhina O. I., Lokachuk M. N., Pavlovskaya E. N., Khlestkin V. K., Khlestkin V. K. Degradation of β-Lactoglobulin during sourdough bread production 7 2 2019
6 Hussein A. M. S., Ibrahim G. E. Effects of various brans on quality and volatile compounds of bread 7 1 2019
7 Kiryukhina Anzhelika, Guk Natalya SPECIFIC DEVELOPMENT OF THE BAKING INDUSTRY IN KEMEROVO OBLAST 1 2 2013