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Publications by D. Dziki

Quality of Wholemeal Wheat Bread Enriched With Green Coffee Beans

Croatian Journal of Food Science and Technology

English

Related publications

Improvement of Wheat Bread Technology Enriched With Nonconventional Plant Ingredients

Scientific Horizons

English

Quality Evaluation of Fibre- Enriched Bread

International Journal of Nutrition and Food Sciences

English

Use of Composite Flours of Wheat and White Beans (Phaseolus Vulgaris) in Bread Making: Influence on Quality Indices

Applied Science Reports

English

Effect of Wholemeal and White Bread on Iron Absorption.

English

Genetic Analysis of Quality Traits in Bread Wheat

International Journal of Current Microbiology and Applied Sciences

English

Effect of Fungal Infection on Fatty Acid Contents of the Stored Green Coffee Beans

American Journal of Food Technology

English

Impact of Added Colored Wheat Bran on Bread Quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Biological Sciences

English

ASSESSMENT OF ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT FROM GREEN COFFEE Robusta Sp. BEANS

Malaysian Journal of Analytical Sciences

Analytical Chemistry

English

Chemical Composition and Quality Characteristics of Wheat Bread Supplemented With Leafy Vegetable Powders

Journal of Food Quality

English