Каталог "Библиографии" | Статии от книги - библиография
Angiographic testing of white flour, barley flour, einkorn flour and einkorn flakes in different ratio
// <I>Resource<D> and energy saving technologies of production and packing : Proceedings of the International specialized scientific and practical conference, Kyiv, Ukraine, 2017, p. 141-142.
(2017)
Каталог "Библиографии" | Статии от книги - библиография
Sensory analysis of biscuits from einkorn flour, barley flour, einkorn flakes and wheat flour in different proportions and different sugars
// <I>FLOUR-BREAD 2017<D> : 9th International congress "Flour-Bread 17" and the 11th Croatian congress of ''Cereal technologists "Brasno-Kruh 17', Osijek, Croatia, 25-27 october 2017 : Proc., 2017, p. 105-114.
Каталог "Библиографии" | Статии от книги - библиография
Functional cookies with the addition of brewer's barley malt and reduced sucrose addition
// <I>Reports<D> awarded with "Best paper" crystal prize : 58th Annual sci. conf. Ruse univ. and Union of Scientists "New industries, digital economy, society - projections of the future II'', Ruse, Silistra, Razgrad, 24-26.10.2019, 2020, p. 122-128.
Каталог "Библиографии" | Периодични издания
The influence of different sweeteners on in vitro starch digestion in biscuits with wheat flour and whole barley flour
// <I>Scientific<D> study & Research: Chemistry & Chemical engineering, biotechnology, food industry, 20, 2019, № 1, с. 53-62.
Каталог "Библиографии" | Периодични издания
Beta glucans in biscuits enriched with barley flour made with different sweeteners
// <I>J.<D> of Hygienic engineering & Design, 26, 2019, p. 88-92.
Каталог "Библиографии" | Периодични издания
Consumer perceptions of non - traditional cereals (barley and einkorn) and their products in republic of croatia, Republic of Bulgaria and Republic of Macedonia
// <I>Sci. papers<D> - Ser. Management economic engineering in agriculture and rural development, 19, 2019, № 4, с. 209-214.
Каталог "Библиографии" | Периодични издания
Influence on time of baking and different role of barley flour on the colour of the biscuits
// <I>J.<D> of Hygienic engineering & Design, 21, 2017, p. 90-95.
Каталог "Библиографии" | Периодични издания
Quality evaluation of cookies produced from wheat and barley flour
// <I>ARTTE<D> Аpplied researches in technics, technologies and education, 7, 2019, № 2, p. 138-143.
G. Nakov
Каталог "Библиографии" | Статии от книги - библиография
Compare between biscuits produced with hull-less and hulled barley
// <I>Proc.<D> of the 9th International CONGRESS of Food technologists, biotechnologists and nutritionists, Zagreb, Croatia, 3-5 october 2018, 2018, p. 6-11.
Каталог "Библиографии" | Статии от книги - библиография
Quality evaluation of cookies produced from wheat flour and brewer's malted barley flour
// <I>Resource<D> and energy saving technologies of production and packing : Proceedings of the 7th International specialized scientific and practical conference, Kyiv, Ukraine, 13 september 2018, p. 74-76.
Каталог "Библиографии" | Статии от книги - библиография
The changes in colour of biscuits during baking depending on time and different proportion of barley flour
// <I>Proceedings<D> of the International conference on ''Food sciences and technology'', Durres, Albania, 2017, p. 93-101.