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Advances in Biotechnology2022

ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD

Delia-Gabriela Dumbravă, Cristian-Alin Costescu, Diana-Nicoleta Raba, Viorica-Mirela Popa, Camelia Moldovan · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOIgluten-free breadpolyphenolsantioxidant activitybuckwheatalmond
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Advances in Biotechnology2022

IDENTIFICATION OF THE MYCOTOXIGENIC FUNGI GROWING ON MARKETED RAW ALMONDS - CASE STUDY

O. Cotuna, M. Paraschivu, V. Sărăţeanu, Marinel Nicolae Horablaga, Klaudia Kincel · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOIAspergillus flavusAspergillus nigerFusarium sp.Rhizopus sp.
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Advances in Biotechnology2022

SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR

Daniela Stoin, Mariana-Atena Poiană, Călin Jianu, Ileana Cocan, Monica Negrea · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOICruffinsalmond flourrice flourcranberry powder
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