Search Results - Maknickiene, Zita

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  1. 1
    Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers

    Influence of the storage duration on the health promoting tyrosine, tryptophan, and total phenolics in potato tubers by Asakaviciute, Rita, Maknickiene, Zita

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  2. 2
    Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

    Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean by Bartkiene, Elena, Krungleviciute, Vita, Juodeikiene, Grazina, Vidmantiene, Daiva, Maknickiene, Zita

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  3. 3
    The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread

    The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread by Klupsaite, Dovile, Juodeikiene, Grazina, Zadeike, Daiva, Bartkiene, Elena, Maknickiene, Zita, Liutkute, Greta

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  4. 4
    Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean: Solid state fermentation to improve the nutritional quality of lupin and soya bean

    Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean: Solid state fermentation to improve the nutritional quality of lupin a... by Bartkiene, Elena, Krungleviciute, Vita, Juodeikiene, Grazina, Vidmantiene, Daiva, Maknickiene, Zita

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  5. 5
    Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

    Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality by Bartkiene, Elena, Schleining, Gerhard, Rekstyte, Toma, Krungleviciute, Vita, Juodeikiene, Grazina, Vaiciulyte-Funk, Lina, Maknickiene, Zita

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