Affiliation:
1. Engineering and Cereals Technology Department; University of Life Sciences in Lublin; Skromna 8 20-704 Lublin Poland
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
77 articles.
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1. Investigation of the effects of red, green and black lentil flours on the physicochemical and technological quality of pasta;Harran Tarım ve Gıda Bilimleri Dergisi;2023-12-27
2. Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health;Applied Sciences;2023-10-13
3. Chemical composition, particle geometry, and micro-mechanical strength of barley husks, oat husks, and wheat bran as alternative raw materials for particleboards;Materials Today Communications;2023-08
4. Technological and nutritional characteristics of bran-supplemented spaghetti and reduction of phytic acid content;European Food Research and Technology;2023-04-21
5. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review;Plants;2023-01-24