Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Iryna Ditrich
Impovement of Some Functional Properties of Cookies With Added Natural Components of Pumpkin and Chia
Ukrainian Journal of Food Science
Related publications
Effects of Extraction pH of Chia Protein Isolates on Functional Properties
LWT - Food Science and Technology
Food Science
Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse With Antihypertensive and Bifidogenic Properties
Nutrients
Nutrition
Food Science
Dietetics
Effect of Mucilage Extraction on the Functional Properties of Chia Meals
Functional Properties and Influences of Coconut Flour on Texture of Dough and Cookies
Vietnam Journal of Science and Technology
Some Chemical and Physical Properties of Breadsticks Produced by Using Chia Seed
Food and Health
Some Properties of Carrageenan Gel Added Hydrolyzed Polysaccharides
food preservation science
Potentiality of Gluten-Free Chocolate Cookies With Added Inulin/Oligofructose: Chemical, Physical and Sensory Characterization
LWT - Food Science and Technology
Food Science
Nutritional Components, in Vitro Digestibility, and Textural Properties of Cookies Made From Whole Hull-Less Barley
Cereal Chemistry
Organic Chemistry
Food Science
Functional, Physical and Sensory Properties of Cookies Prepared From Okara, Red Teff and Wheat Flours
Croatian Journal of Food Science and Technology
