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Publications by A. Buchel

Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering

English

Effect of Non-Traditional Raw Material on Quality and Nutritional Value of Liver Pâté

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering

English

Related publications

Scientific Approach to the Creation of Bakery Products of High Functional Purpose

Scientific Works of National University of Food Technologies

English

The Safety of Bakery Products: Acrylamide

Bulletin of the South Ural State University Series Food and Biotechnology

English

Use of Calcium-Containing Additives in the Production of Bakery Products of Functional Purpose

TECHNICAL SCIENCES AND TECHNOLOG IES

English

Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

American Journal of Food Technology

English

Modern Technologies of Specialized Bakery Products

English

Nutritional Value and Consumer Properties of Bakery Products With Fructose for Diabetic Nutrition

Ukrainian Food Journal

English

Justification of the Use of Bird Cherry Flour in Production of Bakery Products

Bulletin of the South Ural State University. Series Food and Biotechnology

English

Studying the Possibility of the Use of Unabi Powders in the Production of Bakery Products

Bulletin of the South Ural State University Series Food and Biotechnology

English

Evaluation of the Antioxidant Properties of Fruit and Flavoured Black Teas

European Journal of Nutrition

English