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XHABIRI, Gafur and DURMISHI, Namik and ALIJA, Durim and SANA, Majlinda and LAZOVA-BORISOVA, Iliana and REXHEPI, Fatos (2025) INFLUENCE OF BEAN AND CHESTNUT FLOUR ON THE NUTRITIONAL AND SENSORY PROPERTIES OF BISCUITS. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 62-71. ISSN 2671-3071
LAZOVA-BORISOVA, Iliana and DURMISHI, Namik and XHABIRI, Gafur (2025) INVESTIGATING THE POSSIBILITIES OF CREATING FROZEN DOUGH BREAD TECHNOLOGY FROM WHOLE GRAIN KAMUT FLOUR ENRICHED WITH SPROUTED RED LENTILS. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 31-35. ISSN 2671-3071
DURMISHI, Namik and XHABIRI, Gafur and ALIJA, Durim and KARAKASOVA, Ljubica and BABANOVSKA-MILENKOVSKA, Frosina and STAMATOVSKA, Viktorija and LAZOVA-BORISOVA, Iliana and KORAQI, Hyrije (2025) QUALITY OF DRINKING WATER IN PLASTIC AND GLASS PACKAGING. International Journal of Food Technology and Nutrition, 8 (15-16). pp. 57-61. ISSN 2671-3071
Alija, Durim and NIKOLOVKSA NEDELKOSKA, Daniela and KALEVSKA, Tatjana and XHABIRI, Gafur and STAMATOVSKA, Viktorija and ZIBERI, Eljesa (2022) INFLUENCE OF THE ADDITION OF DIFFERENT ADDITIVES ON PHYSICO-CHEMICAL PROPERTIES OF WHEAT FLOUR AND RHEOLOGICAL PROPERTIES OF DOUGH WITH FARINOGRAPH. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 9-20. ISSN 2671-3071
