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Автор да съдържа Dana Stefanova
Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours
Каталог "Публикации на автори от ИУ" | Статия
Improvement of Fatty Acid Profile in Breads Supplemented with Chestnut, Pumpkin, and Rosehip Flours
(2023)
Petya Ivanova; et al.
Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour
Каталог "Публикации на автори от ИУ" | Статия
Total Phenolic and Flavonoid Content, and Antioxidant Activity of Wheat Bread Enriched with Pumpkin, Chestnut and Rosehip Flour
(2023)
Petya Ivanova; et al.
Dietary Fiber Content of Wheat Bread Enriched with Non-Traditional Types of Flour
Каталог "Публикации на автори от ИУ" | Статия
Dietary Fiber Content of Wheat Bread Enriched with Non-Traditional Types of Flour
(2023)
Dana Stefanova; Denka Zlateva
Study on the Impact of Pumpkin Seed Flour on Mineral Content of Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Study on the Impact of Pumpkin Seed Flour on Mineral Content of Wheat Bread
(2022)
Denka Zlateva; et al.

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Влияние на копривено брашно върху минералния състав на пшеничен хляб = Effect of Nettle Flour on the Mineral Composition of Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Влияние на копривено брашно върху минералния състав на пшеничен хляб = Effect of Nettle Flour on the Mineral Composition of Wheat Bread
(2022)
Денка Златева; Дана Стефанова

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Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Effect of Spirulina Platensis and Kelp Biomass Addition on the Fatty Acid Composition of Wheat Bread
(2022)
Denka Zlateva; Rosen Chochkov; Dana Stefanova

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Effect of Rosehip Flour on the Properties of Wheat Dough and Bread
Каталог "Публикации на автори от ИУ" | Статия
Effect of Rosehip Flour on the Properties of Wheat Dough and Bread
(2022)
Rosen Chochkov; et al.
Phosphorus Content of Gluten-Free Types of Flour
Каталог "Публикации на автори от ИУ" | Доклад
Phosphorus Content of Gluten-Free Types of Flour
(2022)
Denka Zlateva; Dana Stefanova
Possibilities to Increase the Calcium Content of Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Possibilities to Increase the Calcium Content of Wheat Bread
(2022)
Dana Stefanova; Denka Zlateva
Study of the Magnesium Content in Gluten-Free Types of Flour
Каталог "Публикации на автори от ИУ" | Статия
Study of the Magnesium Content in Gluten-Free Types of Flour
(2021)
Dana Stefanova; Denka Zlateva
Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Effect of Spirulina Platensis and Kelp on the Antioxidant Activity of Wheat Bread
(2020)
Denka Zlateva; et al.
Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread
Каталог "Публикации на автори от ИУ" | Статия
Effect of Spirulina Platensis and Kelp Algae on the Content of Thiamine and Riboflavin in Wheat Bread
(2020)
Rosen Chochkov; Denka Zlateva; Dana Stefanova
Influence of Spirulina Platensis on the content of iron and zinc in wheat bread
Каталог "Публикации на автори от ИУ" | Статия
Influence of Spirulina Platensis on the content of iron and zinc in wheat bread
(2019)
Denka Zlateva; Mimi Petrova; Dana Stefanova
Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium
Каталог "Публикации на автори от ИУ" | Статия
Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium
(2017)
Denka Zlateva; Dana Stefanova; Nadya Ninova-Nicolova

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A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500
ПCDR 40
Каталог "Публикации на автори от ИУ" | Статия
A Study on the Effect of Mineral Substances and Lactic Acid Starter Cultures on the Properties of Bread of Wheat Flour Type 500
(2017)
Denka Zlateva; Dana Stefanova

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Commodity Science in a Changing World : 20th IGWT Symposium, September 12th-16th 2016, Varna, Bulgaria
CDR 164
Каталог "Книги" | Сборник с доклади
Commodity Science in a Changing World : 20th IGWT Symposium, September 12th-16th 2016, Varna, Bulgaria
Proceedings Scientific Works (2016)
Andrzej Chochol

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Commodity Science in a Changing World : 20th IGWT Symposium, 12th - 16th Sept. 2016
B 75929
Каталог "Книги" | Книга
Commodity Science in a Changing World : 20th IGWT Symposium, 12th - 16th Sept. 2016
Book of Abstracts (2016)
Andrzej Chochol

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Shelf Life of Zinc- and Selenium-Enriched Wheat Bread
ПCDR 40
Каталог "Публикации на автори от ИУ" | Статия
Shelf Life of Zinc- and Selenium-Enriched Wheat Bread
(2016)
Dana Stefanova; Denka Zlateva; Rosen Chochkov

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Enhancing the Nutritional Value of Bread Through Fortification with Zinc and Selenium
CDR 164
Каталог "Публикации на автори от ИУ" | Доклад
Enhancing the Nutritional Value of Bread Through Fortification with Zinc and Selenium
(2016)
Denka Zlateva; Dana Stefanova

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A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread
Каталог "Публикации на автори от ИУ" | Доклад
A Study of the Impact of Lyophilized Lactic Acid Starter Cultures on the Acidity of Dough and Bread
(2015)
Denka Zlateva; Dana Stefanova