Eliza Pruidze

Addition of pollen and honey to improve the quality of sugar-containing cakes

Journal of Food and Nutrition Research (ISSN 1336-8672), 62 (1), 2023, 70-78

Tsira Khutsidze, Eliza Pruidze, Dodo Tavdidishvili, Otari Sesikashvili

Nutritional value of the gluten free flour composite mix

Bulletin of Akaki Tsereteli State university, 21 (1), 2023 70-83

Eliza Pruidze, Tsira Khutsidze, Khatia Khvadagiani

Enrichment of protein barley and triticale groats by adding chickpea

Journal of Food and Nutrition Research (ISSN 1336-8672) 59 (3), 2020, 202–206

Sergey Zverev, Otari Sesikashvil, Eliza Pruidze

Influence of fermented semi-finished product on microbiological stability of gluten free bread and its nutritional value

Scientific enquiry in the contemporary world: theoretical basic and innovative approach. CA, USA, B&M Publishing, F_2, 2019,p. 122-126

E. Pruidze, M. Silagadze, S. Gachechiladze, M. Dolidze, G. Pkhakadze

Changing of grain composition in bio activation process (in Georgian

Bulletin of Akaki Tsereteli State university, 11 (1), 2018, 19-24

Eliza Pruidze, Tsira Khutsidze, Khatia Khvadagiani, Khatia Tsagareishvili

Influence of agglutinated fermented semi-finished goods on the quality of dough and ready made products

Georgian Engineering News, 88 (4), 2018, 77-81

E. Pruidze, M. Silagadze, S. Gachechiladze, M. Dolidze, G. Pkhakadze, V. Dorokhovich

Development of new-generation dietary bread technologies by using soya processing products

Journal Annals of Agrarian Science 15 (3), 2017, 356-360

M.A. Silagadze, S.T. Gachechiladze, E.G. Pruidze, G.S. Khetsuriani, Kh.B. Khvadagiani, G.N. Pkhakadze

Development of functional dietary product on the base of complex use of local plant raw material

Scientific enquiry in the contemporary world: theoretical basic and innovative approach. CA, USA, B&M Publishing 8, L_26, 2017, 244-249

Silagadze M., Pruidze E., Gachechiladze S., Khurtsidze M., Pkhakadze G.

Investigation of the dynamics of water absorption of wheat grain in the process of soaking (in Georgian)

Georgian Engineering News, 84 (4), 2017, 69-73

Ts. Khutsidze, E. Pruidze, Kh. Khvadagiani, A. Kutateladze

The Impact of Functional Plant-based Suplements on the Quality of Whole-Wheat Bread

Bulletin of Akaki Tsereteli State university, 8 (2), 2016, 26-32

E.Pruidze, M.Silagadze, Ts.Khutsidze

Flour confectionery products from germinating wheat grain

Georgian Engineering News, 74 (2), 2015, 107-109

Ts. Khutsidze,E. Pruidze, E. Dzneladze

Functional Additives for Bakery Products Based on Harelnut Products

Journal Annals of Agrarian Science 12 (1), 2014,84-90

M. Silagadze, E. Pruidze, N. Pkhakadze, Kh. Khvadagiani, T. Chakvetadze

Theoretical and medico-biological aspects of production of unleavened bread

Bakery and Confectionery, Kiev, Ukraine 2,.2014 30-31

M. A. Silagadze, E. G. Pruidze, L. G. Gvetadze, E. S. Dzneladze, Kh. B. Khvadagiani

The new assortment of marsh-mallow of increase food value

Bakery and Confectionery, Kiev, Ukraine, 1, 2014, 30-32

G. Khetsuriani, E. Pruidze, Ts. Khutsidze

Increase the nutritional value of bread based on the integrated use of processed fruit products of walnut (hazelnut)

Bakery and Confectionery, Kiev, Ukraine, 2, 2014, 27-29

M. Silagadz, E. Pruidze, Kh. Khvadagiani, T.Chakvetadze

Scientific aspects of the safety of germinating grain (in Georgian)

Georgian Engineering News, 69 (1), 2014, 136-140

E.Pruidze, Ts.Khutsidze, G.Khetsuriani

Prospects of the use of hop in baking of white bread

Georgian Engineering News, 72 (1), 2013,144-146

Pruidze E.G.,Khutsidze Ts.Z., Dzneladze E.S.