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Advances in Biotechnology2023

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES

Daniela Stoin, Călin Jianu, Ariana Bianca Velciov, Monica Negrea, Mariana-Atena Poiană · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOImalted barley flourfunctional breadquality evaluation
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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flourdynamic rheological propertiescalcium lactatebread quality
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Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flourdynamic rheological propertiescalcium lactatebread quality
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Advances in Biotechnology2017

STUDIES REGARDING THE EFFECT OF DEFATTED RAPESEED FLOUR ADDITION ON WHEAT FLOUR DOUGH MICROSTRUCTURE, RHEOLOGICAL PROPERTIES AND BREAD QUALITY

Adriana Dabija, Georgiana Gabriela Codina, Anca-Mihaela Sidor · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIbread qualitylysine deficiencymicrostructurerheologybread texture
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