Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Stefanova, Dana"'
Publikováno v:
Bulgarian Journal of Agricultural Science. 2024, Vol. 30 Issue 2, p333-340. 8p.
Publikováno v:
Ukrainian Food Journal; 2024, Vol. 13 Issue 1, p76-90, 15p
Autor:
Stefanova, Dana
Publikováno v:
Известия. Списание на Икономически университет - Варна / Izvestiya. Journal of Varna university of Economics. 61(1-2):100-111
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=557421
Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread
Publikováno v:
Ukrainian Food Journal. 11:102-114
Introduction. The aim of the present study was to study the effect of biomass of some edible algae – Spirulina platensis and kelp – addition on the content of saturated and unsaturated fatty acids in wheat bread. Materials and methods. Bread was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee7a6b2aedec326e5ab12a1c5224fa61
https://doi.org/10.24263/2304-974x-2022-11-1-11
https://doi.org/10.24263/2304-974x-2022-11-1-11
Improvement of fatty acid profile in breads supplemented with chestnut, pumpkin, and rosehip flours.
Publikováno v:
Bulgarian Journal of Agricultural Science; 2023, Vol. 20 Issue 5, p886-894, 9p
Publikováno v:
Carpathian Journal of Food Science & Technology; 2023, Vol. 15 Issue 2, p33-41, 9p
Publikováno v:
Food Science and Applied Biotechnology. 5:131
The incorporation of various flours from seeds into wheat bread can improve its nutritional value. Pumpkin seeds flour can be a good alternative for nutritional enrichment of food products because of its high content of protein, oil, dietary fibers a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69a94c789b7c1b1f1428f7c7a7962729
https://doi.org/10.30721/fsab2022.v5.i2.177
https://doi.org/10.30721/fsab2022.v5.i2.177
Publikováno v:
Ukrainian Food Journal; 2022, Vol. 11 Issue 4, p558-572, 15p
Publikováno v:
Ukrainian Food Journal; 2021, Vol. 10 Issue 1, p145-157, 13p