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2. Features of flour composites based on the wheat or wheat-barley flour combined with acorn and chestnut

3. Solvent retention capacity for different wheats and flours evaluation

4. Solvent retention capacity values in relation to the Czech commercial wheat quality

5. Evaluation of wheat bread features

6. Wheat hardness in relation to other quality factors

7. Colour evaluation of different pasta samples

8. Bread features evaluation by NIR analysis

9. Correlation between milling and baking parameters of wheat varieties

10. Wheat flour fermentation study

11. Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

12. Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods

13. Wheat flour, bread and biscuits enriched by linseed fibre – comparison of harvest year, linseed variety and addition level

14. Image Analysis – Comparison of Recipe Composition Effect

15. Near-infrared prediction of milling and baking parameters of wheat varieties

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