Showing 1 - 9 results of 9 for search 'Denisa Atudorei', query time: 0.03s Refine Results
  1. 1
    Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

    Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review by Denisa Atudorei, Georgiana Gabriela Codină

    Published 2020-09-01
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  2. 2
    The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

    The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality by Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină

    Published 2022-04-01
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  3. 3
    Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

    Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality by Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină

    Published 2022-09-01
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  4. 4
    Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality

    Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality by Denisa Atudorei, Sorina Ropciuc, Georgiana Gabriela Codină

    Published 2022-03-01
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  5. 5
    Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour

    Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour by Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină

    Published 2021-07-01
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  6. 6
    Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form

    Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form by Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină

    Published 2023-03-01
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  7. 7
    Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types

    Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types by Denisa Atudorei, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Published 2021-03-01
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  8. 8
    Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

    Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil by Mădălina Ungureanu-Iuga, Denisa Atudorei, Georgiana Gabriela Codină, Silvia Mironeasa

    Published 2021-12-01
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  9. 9
    Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

    Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features by Denisa Atudorei, Mădălina Ungureanu-Iuga, Georgiana Gabriela Codină, Silvia Mironeasa

    Published 2021-12-01
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