Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Marián Tokár
Bakery Products With the Addition of Soybean Flour and Their Quality After Freezer Storage of Dough
Journal of Microbiology, Biotechnology and Food Sciences
Biotechnology
Molecular Biology
Microbiology
Food Science
Related publications
Justification of the Use of Bird Cherry Flour in Production of Bakery Products
Bulletin of the South Ural State University. Series Food and Biotechnology
Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
American Journal of Food Technology
Food Science
Quality of Soybean Seeds Treated With Fungicides and Insecticides Before and After Storage
Journal of Seed Science
Agronomy
Crop Science
Evaluation of Extruded-Expelled Low-Fat Soybean Flour in Flour Blends and the Effects on Bread and Dough Development
Quality of Soybean Seeds With High Mechanical Damage Index After Processing and Storage
Revista Brasileira de Engenharia Agricola e Ambiental
Environmental Engineering
Agronomy
Crop Science
Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
The Use of a Simplex Method With an Artificial Basis in Modeling of Flour Mixtures for Bakery Products
International Journal of Advanced Computer Science and Applications
Computer Science
The EFFECT OF THE ADDITION LEVEL OF NEEM LEAF FLOUR (Melia Azedarach LINN) ON THE QUALITY OF SHELLED CORN DURING STORAGE
Pastura
The Safety of Bakery Products: Acrylamide
Bulletin of the South Ural State University Series Food and Biotechnology
