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  1. 1
    Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

    Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology by Camelia ARGHIRE, Silvia MIRONEASA, Georgiana Gabriela CODINĂ

    Published 2016-08-01
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  2. 2
    Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties

    Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties by Georgiana Gabriela CODINĂ, Camelia ARGHIRE, Micșunica RUSU, Mircea Adrian OROIAN, Elena TODOSI-SĂNDULEAC

    Published 2017-10-01
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