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Effects of moulds on the safety and processing quality of Triticum aestivum

Author(s): Šarić Marija D. | Stojanović Tatjana V. | Škrinjar Marija M. | Menkovska Mirjana M.
Antioxidant activity of wheat and buckwheat flours

Author(s): Sedej Ivana J. | Sakač Marijana B. | Mišan Aleksandra Č. | Mandić Anamarija I.
Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

Author(s): Rosén Liza | Silva Lorena | Andersson Ulrika | Holm Cecilia | Östman Elin | Björck Inger
Macronutrients Content and Energy Value of Fiber Rich Biscuits

Author(s): Lovorka Vujić | Blaženka Šebečić | Koraljka Gali | Marija Babić | Dubravka Vitali
CEREALS AS BASIS OF PREVENTING NUTRITION AGAINST OBESITY

Author(s): Lenka Duchoňová | Ernest Šturdík
INFLUENCE OF NATURAL ADDITIVES ON PROTEIN COMPLEX OF BREAD

Author(s): Tatiana Bojňanská | Dana Urminská
EVALUATION OF PHYSICAL, TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF DOUGH AND HONEY BISCUITS ENRICHED WITH BUCKWHEAT AND RY

Author(s): Bojana Filipčev | Olivera Šimurina | Marija Bodroža-Solarov | Milka Vujaković

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