selected publications
-
article
- 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
- USE OF HEMP RAW MATERIALS IN COMMON BAKERY PRODUCT RECIPES. Proceedings of International Phd Students Conference, (Mendelnet 2016). 2016
- QUALITY PARAMETERS AND CHEMICAL COMPOSITION OF COLORED-GRAIN WHEAT AFTER FOLIAR FERTILIZATION. Mendelnet 2015. 2015
- USE OF COLOUR VARIETIES OF WHEAT IN THE BAKERY INDUSTRY. Mendelnet 2015. 2015
- UTILIZING MALT FROM PURPLE WHEAT KONINI VARIETY FOR PRODUCTION OF TOP-FERMENTED BEER. Mendelnet 2015. 2015