Flour-based confectionery as functional food
SO Žuljević, A Akagić - Functional Foods: Phytochemicals and …, 2021 - books.google.com
Nowadays, the flour-based confectionery industry is facing different challenges in reducing
caloric and increasing nutritive values in order to produce healthier products, given that …
caloric and increasing nutritive values in order to produce healthier products, given that …
The importance of buckwheat as a pseudocereal: Content and stability of its main bioactive components
A Džafić, SO Žuljević - Pseudocereals IntechOpen, 2022 - books.google.com
The production of various bakery and non-bakery products based on buckwheat with
components that positively affect health (fiber, antioxidants, and/or minerals), the …
components that positively affect health (fiber, antioxidants, and/or minerals), the …
[PDF][PDF] Дослідження властивостей крохмалю зерна рису, гречки та ячменю
РО Оніщенко - 2024 - dspace.nuft.edu.ua
Інститут Навчально-науковий інститут харчових технологій Кафедра те Page 1
МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ …
МІНІСТЕРСТВО ОСВІТИ І НАУКИ УКРАЇНИ НАЦІОНАЛЬНИЙ УНІВЕРСИТЕТ …