Items where Institution is :Other partners > University of Latvia (LATVIA)

Sayed Ahmad, Bouchra and Talou, Thierry and Straumite, Evita and Sabovics, Martins and Kruma, Zanda and Saad, Zeinab and Hijazi, Akram and Merah, Othmane Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour. (2018) Foods, 7 (9). 135. ISSN 2304-8158

Pluduma, Liene and Gross, Karlis Agris and Rey, Christian and Ubelis, Arnolds and Berzina, Astrida Production and Characterization of Oxyhydroxyapatites. (2018) Key Engineering Materials, 762. 48-53. ISSN 1662-9795

Sayed Ahmad, Bouchra and Talou, Thierry and Straumite, Evita and Sabovics, Martins and Kruma, Zanda and Saad, Zeinab and Hijazi, Akram and Merah, Othmane Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour. (2018) Foods, 7 (3). 28. ISSN 2304-8158

Sayed Ahmad, Bouchra and Straumīte, Evita and Šabovics, Mārtiņš and Krūma, Zanda and Merah, Othmane and Saad, Zeinab and Hijazi, Akram and Talou, Thierry Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread. (2017) Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 71 (6). 509-514. ISSN 1407-009X

Gross, Karlis and Jersova, Anastasia and Grossin, David and Rey, Christian and Viksna, Arturs Formation of nanosized strontium substituted hydroxyapatites. (2012) IOP Conference Series: Materials Science and Engineering, 38 (1). ISSN 1757-8981