Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Alicja Sulek
Evaluation the Baking Value of Passage Flours
Related publications
Baking Value of Wheat-Fonio Flour Composites
Advances in Food Science and Engineering
Characterization of Corn, Cassava, and Commercial Flours: Use of Amylase-Rich Flours of Germinated Corn and Sweet Potato in the Reduction of the Consistency of the Gruels Made From These Flours-Influence on the Nutritional and Energy Value
Food Science and Nutrition
Food Science
Further Observations on the Nutritive Value of the Proteins Contained in Wheat Flours of Different Extraction Rates
British Journal of Nutrition
Medicine
Nutrition
Dietetics
On the Value of Evaluation
Aktuelle Dermatologie
Dermatology
Evaluation of the Allergenic Potential of Anagobaka Infant Flours Marketed in the Markets of the District of Abidjan
Advances in Research
Baking Technology
American Journal of Public Health
Evaluation of Changes in Soil Compaction Due to the Passage of Combine Harvester
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
The Passage
American Journal of Nursing
Medicine
Nursing
On the Behavior of Benzoylperoxide in Wheat Flours
Eiyo To Shokuryo
