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Publications by S. Baljeet

Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient

American Journal of Food Technology

English

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Powdered Intermediate of Yacon as a Prebiotic Ingredient of Bakery Products

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Justification of the Use of Bird Cherry Flour in Production of Bakery Products

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Boysenberry as a Functional Food Ingredient

Journal for the Integrated Study of Dietary Habits

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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

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Scientific Approach to the Creation of Bakery Products of High Functional Purpose

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Bakery Products With the Addition of Soybean Flour and Their Quality After Freezer Storage of Dough

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Evaluation of the Effectiveness of the Antioxidant Properties of Functional Bakery Products

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering

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Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

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Modern Technologies of Specialized Bakery Products

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