Search Results - Alpár, Boglárka

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  1. 1
    Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food

    Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and devel... by Csurka, Tamás, Varga-Tóth, Adrienn, Kühn, Dorottya, Hitka, Géza, Badak-Kerti, Katalin, Alpár, Boglárka, Surányi, József, Friedrich, László Ferenc, Pásztor-Huszár, Klára

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  2. 2
    Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage

    Development of a Novel Gluten-Free Egg Pie Product: Effects of Sensory Attributes and Storage by Hidas, Karina Ilona, Visy, Anna, Csonka, Judit, Nyulas-Zeke, Ildikó Csilla, Friedrich, László, Pásztor-Huszár, Klára, Alpár, Boglárka, Hitka, Géza, Felföldi, József, Fehér, Orsolya, Gere, Attila

    Published in Sustainability
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    Assessment of Dietary Exposure and Risk of DDT Concerning Freshwater Fish Aquaculture

    Assessment of Dietary Exposure and Risk of DDT Concerning Freshwater Fish Aquaculture by Kasza, Gyula, Izsó, Tekla, Csenki, Eszter Zita, Micsinai, Adrienn, Nyirő-Fekete, Brigitta, Urbányi, Béla, Alpár, Boglárka

    Published in Applied sciences
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