All Stories

  1. Effect of Spirulina platensis on the crumb firming of wheat bread during storage

    Article • Ukrainian Food Journal, December 2019, National University of Food Technologies

    Denka Yordanova Zlateva

  2. Effect of hydrocolloids on some properties of dough and quality of gluten-free bread enriched with whey protein concentrate

    Article • Ukrainian Food Journal, September 2019, National University of Food Technologies

    Denka Yordanova Zlateva

  3. Loading... Quality Control of Biscuit Products by Applying Methods of Sensory Analysis

    Article • Current Nutrition & Food Science, January 2019, Bentham Science Publishers

    Denka Yordanova Zlateva

  4. Study on the Development of Lactic Acid Bacteria in Bread Dough Enriched with Zinc and Selenium

    Article • Journal of Food Science and Engineering, October 2017, David Publishing Company

    Denka Yordanova Zlateva

  5. Impact of the Integrated Management Systems on the Achievement of Stable Quality and Safety of Biscuit Products

    Article • Journal of Food Science and Engineering, April 2017, David Publishing Company

    Denka Yordanova Zlateva