Publications in other proceedings
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CBCTA 2020
EFFECT OF MILLING METHODS OF COMMON WHEAT (TRITICUM AESTIVUM) FOR WHOLE-GRAIN FLOUR PRODUCTION ON COOKING QUALITY OF WHOLE GRAIN PASTAS
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SENSELATAM 2020
USING EMOJIS AND WELLBEING QUESTIONNAIRE IN CONJOINT ANALYSIS: A COMPARISON TO SENSORY ACCEPTANCE DATA OF FUNCTIONAL FOOD
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SLACA 2019
DETERMINATION OF PESTICIDES IN WHOLE WHEAT FLOURS: A GROWING WORLD CONCERN
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SLACA 2019
EFFECT OF WHEAT MILLING PROCESSES ON THE TECHNOLOGICAL QUALITY OF WHOLE-GRAIN PASTAS
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SLACA 2019
What matters most: sensory attributes or nutrition claims? – a case study with functional pasta
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