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Publications by S. Palyvoda

Investigation of Wheat Sourdough Preparation With Using of Starter Lv1 for Increasing of Sweet Dough Quality

Scientific Works of National University of Food Technologies

English

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Sourdough Bread Preparation Using Selected Lactic Acid Bacterial Starter Cultures

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Wheat Germ Stabilization by Heat-Treatment or Sourdough Fermentation: Effects on Dough Rheology and Bread Properties

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Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition

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The Improvement of Rheological Properties of Wheat Dough Using Porcine Globin Glycated With Sugar

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Kernel Hardness and Dough Reological Investigation on Different Wheat Varieties

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Investigation of Influence of Inulin Made From Cycoria on Structural-Mechanical Properties of Wheat Dough

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Dough Rheological Behavior and Microstructure Characterization of Composite Dough With Wheat and Tomato Seed Flours

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Quality Evaluation and Preparation of Jam From Sweet Potato Cultivars

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Effect of Enzymes on the Dough Properties and Bread Quality of Wheat Flour Partly Substituted for Amaranth Flour

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