B. Langó

发表

Proteins and Amino Acids of Kernels

R. Schoenlechner, S. D’amico, Sandor Tömösköszi, 2017 .

Buckwheat: Its Unique Nutritional and Health-Promoting Attributes

S. Tömösközi, B. Langó, 2017 .

Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

R. Schoenlechner, S. Tömösközi, Denisse Bender, 2019, Food Hydrocolloids.

Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease

F. Békés, O. Veisz, Z. Bugyi, 2021, Frontiers in Nutrition.

Utilization of in Vitro Anther Culture in Spelt Wheat Breeding

F. Békés, L. Bóna, J. Pauk, 2019, Plants.

Effect of high temperature drying on gluten-free pasta properties

M. Jekle, R. Schoenlechner, S. Tömösközi, 2015 .

Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption

L. Bóna, R. Chibbar, S. Jaiswal, 2018, Cereal Chemistry.

Evaluation of carbohydrate properties and end-use quality of hexaploid triticale and its relationship to solvent retention capacity

L. Bóna, P. Ng, S. Tömösközi, 2018, Journal of Cereal Science.

Nutritional features of triticale as affected by genotype, crop year, and location

L. Bóna, S. Tömösközi, B. Langó, 2017 .

The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments

L. Bóna, P. Pepó, I. Petróczi, 2016 .