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    Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread

    Effect of the Extruded Pea Hulls on Physicochemical and Sensory Properties of Wheat Bread by Dace Klava, Ruta Galoburda, Ilze Gramatina, Evita Straumite, Agris Staugis, Sanita Reidzane

    Published 2024-12-01
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  2. 2
    Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread

    Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread by Ruta Murniece, Sanita Reidzane, Vitalijs Radenkovs, Evita Straumite, Anete Keke, Eeva-Gerda Kobrin, Dace Klava

    Published 2025-03-01
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