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Insights into the Development of Pastry Products Based on Spelt Flour Fortified with Lingonberry Powder by Diana-Nicoleta Raba, Isidora Radulov, Ersilia Alexa, Mariana-Atena Poiana, Corina Dana Misca, Ileana Cocan, Monica Negrea, Gabriel Suster, Christine Dragomir
Published 2023-10-01
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Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder by Mariana-Atena Poiana, Ersilia Alexa, Isidora Radulov, Diana-Nicoleta Raba, Ileana Cocan, Monica Negrea, Corina Dana Misca, Christine Dragomir, Sylvestre Dossa, Gabriel Suster
Published 2023-08-01
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Lupin (<i>Lupinus</i> spp.)-Fortified Bread: A Sustainable, Nutritionally, Functionally, and Technologically Valuable Solution for Bakery by Loredana Plustea, Monica Negrea, Ileana Cocan, Isidora Radulov, Camelia Tulcan, Adina Berbecea, Iuliana Popescu, Diana Obistioiu, Ionela Hotea, Gabriel Suster, Adriana Elena Boeriu, Ersilia Alexa
Published 2022-07-01
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