Showing 1 - 20 results of 25 for search 'Iuliana BANU', query time: 0.06s Refine Results
  1. 1
    Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours

    Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours by Iuliana Banu, Iuliana Aprodu

    Published 2022-06-01
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  2. 2
    Assessing the Performance of Different Grains in Gluten-Free Bread Applications

    Assessing the Performance of Different Grains in Gluten-Free Bread Applications by Iuliana Banu, Iuliana Aprodu

    Published 2020-12-01
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  3. 3
    Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours

    Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours by Iuliana Banu, Iuliana Aprodu

    Published 2022-04-01
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  4. 4
    Influence of Rice Variety and Freezing on Flour Properties

    Influence of Rice Variety and Freezing on Flour Properties by Iuliana Banu, Iuliana Aprodu

    Published 2021-06-01
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  5. 5
    Comparative analyses of physicochemical and technological properties of triticale, rye and wheat

    Comparative analyses of physicochemical and technological properties of triticale, rye and wheat by Iuliana APRODU, Iuliana BANU

    Published 2016-12-01
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  6. 6
    Quality evaluation of the sourdough rye breads

    Quality evaluation of the sourdough rye breads by IULIANA BANU, INA VASILEAN, IULIANA APRODU

    Published 2011-12-01
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  7. 7
    Trends in the development of gluten-free bakery products

    Trends in the development of gluten-free bakery products by Elena BADIU, Iuliana APRODU, Iuliana BANU

    Published 2014-08-01
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  8. 8
    Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process

    Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process by Ioan DANCIU, Cristina DANCIU, Iuliana BANU

    Published 2010-12-01
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  9. 9
    DEGRADATION OF ZEARALENONE BY LACCASE ENZYME

    DEGRADATION OF ZEARALENONE BY LACCASE ENZYME by IULIANA BANU, ANCA LUPU, IULIANA APRODU

    Published 2014-01-01
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  10. 10
    Rheological properties of the wheat flour supplemented with different additives

    Rheological properties of the wheat flour supplemented with different additives by GEORGETA STOENESCU, VIOLETA SORINA IONESCU, IULIANA BANU

    Published 2011-07-01
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  11. 11
    Effect of transglutaminase treatment on skimmed yogurt properties

    Effect of transglutaminase treatment on skimmed yogurt properties by Iuliana BANU, Iuliana APRODU, Cerasela Emilia MASGRAS

    Published 2012-12-01
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  12. 12
    THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT

    THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT by Iuliana Aprodu, Gabriela Gurau, Aurelia Ionescu, Iuliana Banu

    Published 2011-05-01
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  13. 13
    RHEOLOGY OF CHICKPEA PROTEIN CONCENTRATE DISPERSIONS

    RHEOLOGY OF CHICKPEA PROTEIN CONCENTRATE DISPERSIONS by Aurelia Ionescu, Iuliana Aprodu, Gabriela Gurau, Iuliana Banu

    Published 2011-12-01
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  14. 14
    PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

    PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT by IULIANA APRODU, GEORGETA STOENESCU, VIOLETA IONESCU, IULIANA BANU

    Published 2014-08-01
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  15. 15
    Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

    Effects of Germination and Fermentation on the Functionality of Whole Soy Flour by Livia Patrascu, Iuliana Banu, Ina Vasilean, Iuliana Aprodu

    Published 2016-11-01
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  16. 16
    Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

    Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve by Iuliana Banu, Georgeta Stoenescu, Violeta Ionescu, Iuliana Aprodu

    Published 2011-02-01
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  17. 17
    QUALITY PARAMETERS OF FRUIT BEERS AVAILABLE ON ROMANIAN MARKET

    QUALITY PARAMETERS OF FRUIT BEERS AVAILABLE ON ROMANIAN MARKET by LIVIA PATRAȘCU, IULIANA BANU, MARIANA BEJAN, IULIANA APRODU

    Published 2018-09-01
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  18. 18
    Effect of the addition of wheat bran stream on dough rheology and bread quality

    Effect of the addition of wheat bran stream on dough rheology and bread quality by Iuliana Banu, Georgeta Stoenescu, Violeta Sorina Ionescu, Iuliana Aprodu

    Published 2012-08-01
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  19. 19
    Influence of tempering moisture on the milling potential of some cereals

    Influence of tempering moisture on the milling potential of some cereals by Iuliana APRODU, Carmen Alina BOLEA, Irina ŞTEFĂNESCU, Iuliana BANU

    Published 2017-07-01
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  20. 20
    THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

    THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD by Iuliana Banu, Ina Vasilean (Simitaru), Vasilica Barbu, Catalin Iancu

    Published 2011-05-01
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