THE INFLUENCE OF ALPHA AMYLASE ON THE QUALITY OF BREAD by RODICA CHEREJI, IULIANA CRETESCU, RODICA CĂPRIŢĂ

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The Influence of Xylanase Supplementation on Dough Rheology Concerning its Consistograph Parameters by Rodica Chereji, Rodica Căpriță, Iuliana Crețescu

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THE INFLUENCE OF XYLANASE ON THE QUALITY OF BREAD by RODICA CHEREJI, IULIANA CREŢESCU, RODICA CĂPRIŢĂ

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THE INFLUENCE OF ASOCIATED SUPPLEMENT OF ALFA AMYLASE AND XYLANASE ON THE RHEOLOGY OF DOUGH CONCEARNING ITS CONSTITOGRAPHICAL PARAMETERS by RODICA CHEREJI, C-TIN MATEESCU, RODICA CĂPRIŢĂ, IULIANA CREŢESCU

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Yea-Sacc1026 Influence on Some Biophysical and Digestive Parameters of the Ruminal Fluid by Iuliana Crețescu, Rodica Căpriță, Dan Drinceanu, Constantin Mateescu, Rodica Chereji

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RHEOLOGICAL MODELS USED TO CHARACTERIZE THE RUMINAL FLUID by IULIANA CREŢESCU, D. DRINCEANU, C-TIN MATEESCU, RODICA CĂPRIŢĂ, RODICA CHEREJI

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THE INFLUENCE OF THE NUTRITIONAL FACTORS ON SOME BIOPHYSICAL PARAMETERS OF THE RUMINAL FLUID by IULIANA CREŢESCU, RODICA CĂPRIŢĂ, D. DRINCEANU, RODICA CHEREJI, MIHAELA PETCU, C-TIN. MATEESCU

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