Đang hiển thị 1 - 20 kết quả của 43 cho tìm kiếm 'Georgiana Gabriela CODINA', thời gian truy vấn: 0.05s Tinh chỉnh kết quả
  1. 1
    Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality

    Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality Bằng Georgiana Gabriela Codină

    Được phát hành 2022-01-01
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  2. 2
    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 Bằng Denisa Atudorei, Georgiana Gabriela Codină

    Được phát hành 2020-09-01
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  3. 3
    Current Research in Food Safety and Biotechnology

    Current Research in Food Safety and Biotechnology Bằng Mircea Oroian, Georgiana Gabriela Codină

    Được phát hành 2022-06-01
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  4. 4
    Innovative Grain Processing: Trends and Technologies

    Innovative Grain Processing: Trends and Technologies Bằng Georgiana Gabriela Codină, Adriana Dabija

    Được phát hành 2024-11-01
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  5. 5
    Influence of Mixing Speed on Dough Microstructure and Rheology

    Influence of Mixing Speed on Dough Microstructure and Rheology Bằng Silvia Mironeasa, Georgiana Gabriela Codină

    Được phát hành 2013-01-01
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  6. 6
    Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes

    Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes Bằng Marina Axentii, Georgiana Gabriela Codină

    Được phát hành 2024-04-01
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  7. 7
    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 Bằng Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină

    Được phát hành 2022-04-01
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  8. 8
    Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality

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

    Được phát hành 2022-09-01
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  9. 9
    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 Bằng Denisa Atudorei, Sorina Ropciuc, Georgiana Gabriela Codină

    Được phát hành 2022-03-01
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  10. 10
    Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content

    Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content Bằng Georgiana Gabriela Codină, Cristina Sarion, Adriana Dabija

    Được phát hành 2021-09-01
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  11. 11
    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 Bằng Denisa Atudorei, Olivia Atudorei, Georgiana Gabriela Codină

    Được phát hành 2021-07-01
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  12. 12
    Strategies for Reducing Sodium Intake in Bakery Products, a Review

    Strategies for Reducing Sodium Intake in Bakery Products, a Review Bằng Georgiana Gabriela Codină, Andreea Voinea, Adriana Dabija

    Được phát hành 2021-03-01
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  13. 13
    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 Bằng Denisa Atudorei, Silvia Mironeasa, Georgiana Gabriela Codină

    Được phát hành 2023-03-01
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  14. 14
    Studies on the Manufacturing of Food Products Using Unconventional Raw Materials

    Studies on the Manufacturing of Food Products Using Unconventional Raw Materials Bằng Adriana Dabija, Lăcrămioara Rusu, Georgiana Gabriela Codină

    Được phát hành 2023-07-01
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  15. 15
    Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders

    Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders Bằng Ana Maria Blejan, Violeta Nour, Georgiana Gabriela Codină

    Được phát hành 2024-09-01
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  16. 16
    Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal

    Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal Bằng Marina Axentii, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Được phát hành 2023-04-01
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  17. 17
    The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties

    The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties Bằng Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Được phát hành 2020-05-01
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  18. 18
    Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties

    Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties Bằng Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Được phát hành 2020-06-01
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  19. 19
    The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough

    The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough Bằng Andreea Voinea, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Được phát hành 2020-10-01
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  20. 20
    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 Bằng Denisa Atudorei, Silviu-Gabriel Stroe, Georgiana Gabriela Codină

    Được phát hành 2021-03-01
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