Food Technologies

All Items

• Utilization of the Healthy Components of Dehulled Oat Variety Mina for Producing of Bread

  Nadka Mihalkova, Silvia Ivanova, Ivanka Petrova, Gabriela Marinova, Valentin Batchvarov (Author)

  27-31

• Suitability for Processing of the Fruits of a Promising Candidate Cultivar of Raspberry

  Diyan Georgiev, Danka Ludneva, Stancho Hristov, Maria Georgieva (Author)

  106-107
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  Method for Obtaining of Bread From a Flour Mixture of Wheat, Oats, Rye, Barley and Triticale

  Nadka Mihalkova, Silviya Ivanova, Gabriela Marinova, Valentin Batchvarov, Petya Parvanova (Author)

  60-65
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  Fatty acid profile of high-energy flours for bread-type “diabetic”, intended for specific health needs

  Iliana Lazova-Borisova, Lyubomir Angelov (Author)

  67-72
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  Development of syrup from Japanese quince (Chaenomeles japonica)

  Petya Ivanova, Teodora Mihova (Author)

  63-69
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  Fatty acid composition in bread-type “diabetic”, intended for specific health needs

  Iliana Lazova-Borisova, Lyubomir Angelov, Karsten Rohrer (Author)

  55-62