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  1. 1
    Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

    Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level 由 Mădălina IUGA, Costel MIRONEASA, Silvia MIRONEASA

    出版 2019-06-01
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  2. 2
    Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

    Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition 由 Silvia MIRONEASA, Mădălina IUGA, Dumitru ZAHARIA, Costel MIRONEASA

    出版 2019-06-01
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