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Advances in Biotechnology2025

APPLICATION OF SOYBEAN OIL OLEOGEL STRUCTURED WITH BEES WAX AS A FAT SUBSTITUTE IN GLUTEN-FREE MUFFINS BASED ON MILLET FLOUR

Sorina Ropciuc, Viorica Bulgaru, Florina Dranca, Daniela Oana Pauliuc, Olga Smerea · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 25, Issue 6.2

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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 muffins functional ingredients nutritional profile sensory 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 content fingerprint antioxidant capacity consumer 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 bread polyphenols antioxidant activity buckwheat almond

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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

DOICruffins almond flour rice flour cranberry powder

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Advances in Biotechnology2021

COMPARATIVE EVALUATION OF THE PHYSICO-CHEMICAL CHARACTERISTICS OF BUCKWHWEAT MALT AND BARLEY MALT

Adriana Dabija, Marius Eduard Ciocan, Ancuţa Chetrariu, Darius Mirzan · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOIgluten free beer pseudo-cereals barley malt buckwheat malt

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Advances in Biotechnology2018

EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

Daniela Stoin · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIgluten free muffins almond flour sensory evaluation nutritional characteristics.

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Advances in Biotechnology2018

EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS

DOIgluten free muffins almond flour sensory evaluation nutritional characteristics.

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