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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

International journal of food science & technology, 2010-10, Vol.45 (10), p.1993-2000

2010

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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Journal of food quality, 2015-04, Vol.38 (2), p.130-138

2015

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Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Czech Journal of Food Sciences, 2008-01, Vol.26 (3), p.153-162

2008

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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Food and bioprocess technology, 2013-07, Vol.6 (7), p.1820-1827

2013

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Starch modification by iterated syneresis

Carbohydrate polymers, 2004-07, Vol.56 (4), p.403-413

2004

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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats

Journal of functional foods, 2018-11, Vol.50, p.63-70

2018

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BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD

Journal of food processing and preservation, 2010-05, Vol.34 (s2), p.501-518

2010

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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.103-108

2011

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Influence of Chemically-Modified Potato Starch (RS Type 4) on the Nutritional and Physiological Indices of Rats

Polish journal of food and nutrition sciences, 2011-06, Vol.61 (2), p.143-151

2011

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Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

British journal of nutrition, 2017-08, Vol.118 (3), p.169-178

2017

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ACID whey concentrated by ultrafiltration a tool for modeling bread properties

Food science & technology, 2015-04, Vol.61 (1), p.172-176

2015

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Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment

Czech Journal of Food Sciences, 2005-01, Vol.23 (2), p.74-83

2005

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Fermentation of native wheat, potato, and pea starches, and their preparations by Bifidobacterium - changes in resistant starch content

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.9-14

2012

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Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

European food research & technology, 2011-03, Vol.232 (3), p.497-508

2011

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Impact of the addition of resistant starch from modified pea starch on dough and bread performance

European food research & technology, 2010-08, Vol.231 (4), p.499-508

2010

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Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process

International journal of food sciences and nutrition, 2009-01, Vol.60 (s4), p.140-154

2009

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Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats

British journal of nutrition, 2010-04, Vol.103 (8), p.1118-1126

2010

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In vitro fermentation of new modified starch preparations—changes of microstructure and bacterial end-products

Enzyme and microbial technology, 2006-12, Vol.40 (1), p.93-99

2006

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Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium

International journal of food sciences and nutrition, 2008-02, Vol.59 (1), p.80-87

2008

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Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes

Journal of elementology, 2013-03 (1/2013)

2013

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Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by R hizopus Oligosporus

Journal of food quality, 2015-04, Vol.38 (2), p.130-138

2015

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Native wheat, potato and pea starches and their physically modified preparations tested in vitro as the substrates for selected Bifidobacterium strains

International journal of food sciences and nutrition, 2009-01, Vol.60 (s4), p.191-204

2009

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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE

Żywność, 2012

2012

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BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD: BEAN STARCH FOR GLUTEN-FREE BREAD

Journal of food processing and preservation, 2010-05, Vol.34, p.501-518

2010

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Physically modified starch preparations in gels and in dough – rheological properties

Journal of food and nutrition research, 2010, Vol.49 (4)

2010

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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Buckwheat grains and buckwheat products - nutritional and prophylactic value of their components - a review

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Starch modification by iterated syneresis

Effect of high added-value components of acid whey on the nutritional and physiological indices of rats

BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Influence of Chemically-Modified Potato Starch (RS Type 4) on the Nutritional and Physiological Indices of Rats

Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

ACID whey concentrated by ultrafiltration a tool for modeling bread properties

Changes in the macrocomponents and microstructure of white bean seeds upon mild hydrothermal treatment

Fermentation of native wheat, potato, and pea starches, and their preparations by Bifidobacterium - changes in resistant starch content

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

Impact of the addition of resistant starch from modified pea starch on dough and bread performance

Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process

Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats

In vitro fermentation of new modified starch preparations—changes of microstructure and bacterial end-products

Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium

Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by R hizopus Oligosporus

Native wheat, potato and pea starches and their physically modified preparations tested in vitro as the substrates for selected Bifidobacterium strains

THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE

BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD: BEAN STARCH FOR GLUTEN-FREE BREAD

Physically modified starch preparations in gels and in dough – rheological properties

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