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  1. 1
    The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread

    The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread von Jankauskiene, Agne, Kabasinskiene, Aiste, Aleknavicius, Dominykas, Kiselioviene, Sandra, Kerziene, Sigita, Starkute, Vytaute, Bartkiene, Elena, Zimkaite, Monika, Jukniene, , Igne, Zavistanaviciute, Paulina

    Veröffentlicht in Insects (Basel, Switzerland)

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  2. 2
    The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread

    The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread von Klupsaite, Dovile, Starkute, Vytaute, Zokaityte, Egle, Cernauskas, Darius, Mockus, Ernestas, Kentra, Evaldas, Sliazaite, Rugilė, Abramaviciute, Gabriele, Sakaite, Paulina, Komarova, Vitalija, Tatarunaite, Ieva, Radziune, Sandra, Gliaubiciute, Paulina, Zimkaite, Monika, Kunce, Julius, Avizienyte, Sarune, Povilaityte, Milena, Sokolova, Kotryna, Rocha, João Miguel, Özogul, Fatih, Bartkiene, Elena

    Veröffentlicht in Foods

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