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Publications by Yulian Chen

Comparative Study of the Effects of Fermented and Non-Fermented Chickpea Flour Addition on Quality and Antioxidant Properties of Wheat Bread

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English

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

Food Science and Technology Research

Manufacturing Engineering

Chemical Engineering

English

Effect of Flaxseed Flour on Rheological Properties of Wheat Flour Dough and on Bread Characteristics

Journal of Food Research

English

Comparative Study of the Antioxidant and Immunomodulant Activities Between Yeast and Lab Fermented Papaya

Functional Foods in Health and Disease

English

Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics From Wheat and Wheat‑Barley Flours

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

Biological Sciences

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Quality Assessment of Flour and Bread From Sweet Potato Wheat Composite Flour Blends

International Journal of Biological and Chemical Sciences

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Antioxidant and Antihypertensive Properties of Liquid and Solid State Fermented Lentils

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Effect of Moldavian Dragonhead (Dracocephalum Moldavica L.) Leaves on the Baking Properties of Wheat Flour and Quality of Bread

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

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Effect of Spinach and Chickpea Flour Fortification on Cooking, Functional and Textural Properties of Wheat Pasta

Journal on Processing and Energy in Agriculture

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Identification of Microorganisms in Traditional Asian Foods Made With Fermented Wheat Flour and Their Hypoallergenization

Food Science and Technology Research

Manufacturing Engineering

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