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Publications by Anna Ruzyanova

Technology of Functional Bread Using Sorghum Flour

BIO Web of Conferences

English

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Nutritional Quality, Sensory Quality and Consumer Acceptability of Sorghum and Bread Wheat Biscuits Fortified With Defatted Soy Flour

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Development of a Value Added Bread Using Kithul (Caryota Urens) Flour

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Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

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Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread

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Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

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Improving Bread-Making Processing Phases of Fibre-Rich Formulas Using Chia ( Salvia Hispanica ) Seed Flour

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Protein Fortification and Use of Cassava Flour for Bread Formulation

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Investigation of the Expedience of Modification of the Carbohydrate Composition of Rice Flour in the Technology of Gluten-Free Bread

EUREKA: Life Sciences

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