INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR.

Autor: XHABIRI, Gafur, DURMISHI, Namik, ALIJA, Durim, SANA, Majlinda, LAZOVA-BORISOVA, Iliana, HAVZIU, Eldina

Publikováno v: International Journal of Food Technology & Nutrition; 2024, Vol. 7 Issue 13/14, p42-48, 7p

EFFECT OF THE ADDITION OF BRAN MIXTURES ON DOUGH RHEOLOGY, CORRELATION BETWEEN DIFFERENT RHEOLOGICAL EQUIPMENT AND BREAD PROPERTIES.

Autor: Xhabiri, Gafur, Hoxha, Ibrahim, Sana, Majlinda, Hoxha, Besiane

Publikováno v: Journal of Hygienic Engineering & Design; 2023, Vol. 42, p332-338, 7p

The Impact of Ascorbic Acid and Some Additives in the Rheological Properties of Doughs in Pasta from Agimi, Apache and Anchor Wheat

Autor: SANA, Majlinda

Publikováno v: Volume: 12, Issue: 3 4-9
Journal of Applied Biological Sciences

This study is a report about the latest researches in dough technology.Results are valid for Balkan countries. In recent years, a high temperaturedrying system has been established in high quality pasta production. Continuousincrease in pasta product

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::c70b3f3fa6209c078d37fee3589e7d75
https://dergipark.org.tr/tr/pub/jabs/issue/41666/503303

INFLUENCE OF SOY FLOUR IN BAKED PRODUCTS.

Autor: SANA, MAJLINDA¹ lidabrahaj@hotmail.com, XHABIRI, GAFUR², SEFERI, ELTON³, SINANI, ABDYL³

Publikováno v: Albanian Journal of Agricultural Sciences. 2012, Vol. 11 Issue 4, p255-259. 5p.

Influence of Mixed Rice Bran in the Rheological Characteristics of Dough and Quality of Bread.

Autor: Xhabiri, Gafur, Hoxha, Ibrahim, Sinani, Abdyl, Sana, Majlinda

Publikováno v: Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam; Dec2012, Vol. 7 Issue 3/4, p167-171, 5p