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Advances in Biotechnology2026

EFFECT OF WHEAT SOURDOUGH ON MIXING, PASTING AND FUNDAMENTAL RHEOLOGICAL PROPERTIES OF WHEAT-FLOUR DOUGH

Georgiana Gabriela Codina, Corina Caracaci, Aliona Ghendov-Mosanu, Silviu-Gabriel Stroe, Olga Boestean · SWS 2026 Conference Preprints

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Advances in Biotechnology2021

EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY

Andreea Voinea, Silviu-Gabriel Stroe, Sorina Ropciuc, Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOImixing extension pasting fermentation bread quality

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Advances in Biotechnology2017

INFLUENCE OF PARTICLE SIZES AND ADDITION LEVEL OF GRAPE SEEDS ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES

Silvia Mironeasa, Madalina Iuga, Dumitru Zaharia, Adriana Dabija, Costel Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour grape seeds mixing pasting fermentation process

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