AGRIS - International System for Agricultural Science and Technology

[ Published in: Research for Rural Development ]
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Results 1-9 of 9

Rheological properties of triticale (Triticosecale wittmack) flour blends dough

2012

Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Technological and sensory quality of grain and baking products from spelt wheat

2017

Kyptova, M., University of South Bohemia, Ceske Budejovice (Czech Republic) | Konvalina, P., University of South Bohemia, Ceske Budejovice (Czech Republic) | Khoa, T.D., University of South Bohemia, Ceske Budejovice (Czech Republic)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Evaluation the baking value of passage flours

2019

Cacak-Pietrzak, G., Warsaw Univ. of Life Sciences (Poland) | Sułek, A., Institute of Soil Science and Plant Cultivation – State Research Inst., Pulawy (Poland) | Wyzinska, M., Institute of Soil Science and Plant Cultivation – State Research Inst., Pulawy (Poland)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

The study of rheological property of functional fermented milk

2007

Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Influence of hydrolysed oats insoluble fraction on dough quality

2006

Gramatina, I. | Kreicbergs, V.

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

The pollutant spread and stream self-purification modelling with differential equations

2006

Purvinis, O. | Sidlauskas, V. | Sukys, P.

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Technological properties of pea and buckwheat flours and their blends

2015

Beitane, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Krumina-Zemture, G., Latvia Univ. of Agriculture, Jelgava (Latvia) | Sabovics, M., Latvia Univ. of Agriculture, Jelgava (Latvia)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Rheological properties of whole grain wheat, rye and hull-less barley flour blends for pasta production

2015

Kalnina, S., Latvia Univ. of Agriculture, Jelgava (Latvia) | Rakcejeva, T., Latvia Univ. of Agriculture, Jelgava (Latvia) | Kunkulberga, D., Latvia Univ. of Agriculture, Jelgava (Latvia)

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia

Carotenoid extract and oil from pumpkin (Cucurbitta spp.) by-products for facial creams with high antioxidant activity

2023

Konrade, Daiga

Fundamental Library of Latvia University of Life Sciences and Technologies - Latvia