Amanote Research

Amanote Research

    RegisterSign In

Discover open access scientific publications

Search, annotate, share and cite publications


Publications by Ya. Yevchuk

Improvement of Wheat Bread Technology Enriched With Nonconventional Plant Ingredients

Scientific Horizons
2019English

Related publications

Quality of Wholemeal Wheat Bread Enriched With Green Coffee Beans

Croatian Journal of Food Science and Technology
2016English

Improvement of Bread-Making Quality by Chitin-Nanofibers Added to Wheat Flour

Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
2016English

Bioactive Ingredients During Mini-Bread Baking

English

Quality Evaluation of Fibre- Enriched Bread

International Journal of Nutrition and Food Sciences
2015English

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

LWT - Food Science and Technology
Food Science
2017English

Marker-Assisted Improvement of Grain Protein Content and Grain Weight in Indian Bread Wheat

Euphytica
HorticulturePlant ScienceAgronomyCrop ScienceGenetics
2015English

Development of Pasta Products With Nonconventional Ingredients and Their Effect on Selected Quality Characteristics: A Brief Overview

International Journal of Food Science
Food Science
2019English

Genetics of Adult-Plant Stem Rust Resistance in Six Egyptian Bread Wheat Cultivars

Journal of Plant Protection and Pathology
2015English

Genetic Improvement of Bread Wheat Yield and Associated Traits in Spain During the 20th Century

Journal of Agricultural Science
Animal ScienceZoologyAgronomyCrop ScienceGenetics
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy