Effect of Lactic Acid Fermentation on Quinoa Characteristics and Quality of Quinoa-Wheat Composite Bread

por Cizeikiene, Dalia, Gaide, Ieva, Basinskiene, Loreta
Publicado 2021

Technological Properties and Composition of Enzymatically Modified Cranberry Pomace

por Jagelaviciute, Jolita, Basinskiene, Loreta, Cizeikiene, Dalia, Syrpas, Michail
Publicado 2022

Characterization of Berry Pomace Powders as Dietary Fiber-Rich Food Ingredients with Functional Properties

por Jurevičiūtė, Ieva, Keršienė, Milda, Bašinskienė, Loreta, Leskauskaitė, Daiva, Jasutienė, Ina
Publicado 2022