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Ecology and Environmental Protection2022

USE OF BY-PRODUCTS FROM DIFFERENT FOOD INDUSTRIES IN OBTAINING AND DIVERSIFYING YOGHURT

Ovidiu Tiţa, Valentina-Mădălina Moga, Viorela Maria Bunescu, Mihaela-Adriana Tiţa, Adelina Maria Constantinescu · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022

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Advances in Biotechnology2017

IMPROVING THE FUNCTIONAL AND SENSORY PROPERTIES OF BISCUITS BY ADDITION OF GRAPE POMACE

Cristina Gaita, Ersilia Alexa, Andrei Catargiu, Adrian Rivis, Mariana-Atena Poiana · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIgrape pomace butter biscuits phenolic compounds sensory properties functional value

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