27 results on '"Klava, Dace"'
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2. Traditional Breads from the Baltic Countries (Estonia, Latvia, Lithuania)
3. Edible Insects – Exotic Food or Gastronomic Innovation? Study Involving 14 Countries
4. The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
5. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries
6. Emotions and Food Consumption: Emotional Eating Behavior in a European Population
7. Composition of Polysaccharides in Hull-Less Barley Sourdough Bread and Their Impact on Physical Properties of Bread
8. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
9. Sensory and Textural Properties of Frozen Muffins Prepared with Cottage Cheese and Tofu
10. Marketing motivations influencing food choice in 16 countries: segmentation and cluster analysis
11. Cultural dimensions associated with food choice: A survey based multi-country study
12. The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development
13. Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley
14. Determinants of economic motivations for food choice: insights for the understanding of consumer behaviour
15. Environmental Issues as Drivers for Food Choice: Study from a Multinational Framework
16. Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties
17. FOOD CHOICES AS INFLUENCED BY ENVIRONMENTAL CONCERNS: STUDY INVOLVING PARTICIPANTS FROM 16 COUNTRIES
18. Estudo comparativo sobre alguns hábitos alimentares em seis países: comer fora de casa e fast food
19. Consumption of fibre rich foods
20. Cluster analysis to the factors related to information about food fibers: A multinational study
21. Influence of sociodemographic factors on eating motivations – modelling through artificial neural networks (ANN)
22. Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition
23. CEREAL CRISPBREAD IMPROVEMENT WITH DIETARY FIBRE FROM APPLE BY-PRODUCTS
24. Benefits of dietary fibre to human health: study from a multi-country platform
25. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage
26. Knowledge about dietary fibre: a fibre study framework
27. Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework
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