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Advances in Biotechnology2025

DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE

Corina Neagu, Sylvestre Dossa, Ersilia Alexa, Călin Jianu, Daniela Stoin · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1

DOIgluten-free muffinsfunctional ingredientsnutritional profilesensory evaluation
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Advances in Biotechnology2023

EVALUATION OF SOME GLUTEN-FREE GRAINS BASED NUTRITIONAL PROFILE

Luminiţa Pîrvulescu, Despina-Maria Bordean, Aurica-Breica Borozan, Narcis Gheorghe Baghina, Diana Moigrădean · 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 6.1

DOIminerals contentfingerprintantioxidant capacityconsumer behavior
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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

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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International Scientific GeoConference SGEM
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