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  1. CEREALS AND PROCESSED FLOUR PRODUCTS
  2. Flour - The Integral Part of Balance Diet-Exploratory Study on Cereals Products
  3. RESEARCH OF TECHNOLOGICAL AND BIOCHEMICAL QUALITY INDICES OF FLOUR AND FLOUR BLENDS FROM VARIOUS CEREALS
  4. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn
  5. Production and evaluation of extruded products from decorticated maize (Zea mays L.) flour supplemented with decorticated selected legume flour
  6. Production and evaluation of extruded products from decorticated maize (Zea mays L.) flour supplemented with decorticated selected legume flour
  7. Cereals and Cereal Products for Dietary Preventive Nutrition
  8. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS
  9. BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS
  10. COMPARATIVE EVALUATION OF CHANGE IN SALIVARY pH ON CONSUMPTION OF DRY READY TO EAT CEREALS, CEREALS WITH AND WITHOUT ADDED S UGAR IN MILK - AN IN - VIVO STUDY