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Publications by Jutta Varis
Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition
LWT - Food Science and Technology
Food Science
Possibilities of Reducing Amounts of Vicine and Convicine in Faba Bean Suspensions and Sourdoughs
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Related publications
Sourdough-Type Propagation of Faba Bean Flour: Dynamics of Microbial Consortia and Biochemical Implications
International Journal of Food Microbiology
Risk
Microbiology
Food Science
Reliability
Safety
Medicine
Quality
Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Marker-Assisted Improvement of Grain Protein Content and Grain Weight in Indian Bread Wheat
Euphytica
Horticulture
Plant Science
Agronomy
Crop Science
Genetics
Outlook Faba Bean
Canadian Journal of Plant Science
Horticulture
Plant Science
Agronomy
Crop Science
Genetic Analysis of Quality Traits in Bread Wheat
International Journal of Current Microbiology and Applied Sciences
Improvement of Wheat Bread Technology Enriched With Nonconventional Plant Ingredients
Scientific Horizons
Effect of Addition of Rosemary Leaves Powder on the Rheological Characteristics of Dough in Addition to the Quality Attributes of Bread Manufactured From to Local Wheat
JOURNAL OF UNIVERSITY OF BABYLON for pure and applied sciences
Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties
LWT - Food Science and Technology
Food Science
EFFECT OF MICRONUTRIENTS FOLIAR APPLICATION ON PRODUCTIVITY AND QUALITY OF SOME FABA BEAN CULTIVARS (Vicia Faba L.)
Journal of Plant Production
