selected publications
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article
- Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties. Heliyon. 2023
- Rheological properties of dough and baking quality of products using coloured wheat. Plant, Soil and Environment. 2018
- THE USE OF COLOR WHEAT SPENT GRAIN AS AN INGREDIENT FOR THE PRODUCTION OF BAKERY PRODUCTS. Proceedings of International Phd Students Conference, (Mendelnet 2016). 2016
- THE USE OF HEMP AND COLOR WHEAT FLOUR AS BAKING INGREDIENTS. Proceedings of International Phd Students Conference, (Mendelnet 2016). 2016
- Agronomic and quality characteristics of triticale (X Triticosecale Wittmack) with HMW glutenin subunits 5+10. Journal of Cereal Science. 2008