Showing 1 - 20 results of 35 for search 'Georgiana Gabriela Codină', query time: 0.28s
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Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality by Georgiana Gabriela Codină
Published 2022-01-01
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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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Current Research in Food Safety and Biotechnology by Mircea Oroian, Georgiana Gabriela Codină
Published 2022-06-01
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Influence of Mixing Speed on Dough Microstructure and Rheology by Silvia Mironeasa, Georgiana Gabriela Codină
Published 2013-01-01
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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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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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Effects of Dry Sourdough on Bread-Making Quality and Acrylamide Content by Georgiana Gabriela Codină, Cristina Sarion, Adriana Dabija
Published 2021-09-01
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Strategies for Reducing Sodium Intake in Bakery Products, a Review by Georgiana Gabriela Codină, Andreea Voinea, Adriana Dabija
Published 2021-03-01
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Studies on the Manufacturing of Food Products Using Unconventional Raw Materials by Adriana Dabija, Lăcrămioara Rusu, Georgiana Gabriela Codină
Published 2023-07-01
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Mixolab versus Alveograph and Falling Number by Georgiana Gabriela Codină, Silvia Mironeasa, Despina Bordei, Ana Leahu
Published 2010-06-01
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Buckwheat and Amaranth as Raw Materials for Brewing, a Review by Adriana Dabija, Marius Eduard Ciocan, Ancuța Chetrariu, Georgiana Gabriela Codină
Published 2022-03-01
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