Current Approaches in Using Plant Ingredients to Diversify Range of Bakery and Pasta Products by Silvia Mironeasa

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Features of Bread Made from Different Amaranth Flour Fractions Partially Substituting Wheat Flour by Ionica Coţovanu, Silvia Mironeasa

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Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics by Ionica Coţovanu, Silvia Mironeasa

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Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features by Ionica Coțovanu, Silvia Mironeasa

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An Evaluation of the Dough Rheology and Bread Quality of Replacement Wheat Flour with Different Quinoa Particle Sizes by Ionica Coţovanu, Silvia Mironeasa

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Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology by Ionica Coțovanu, Silvia Mironeasa

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Use of Grape Peels By-Product for Wheat Pasta Manufacturing by Mădălina Iuga, Silvia Mironeasa

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Influence of Buckwheat Seed Fractions on Dough and Baking Performance of Wheat Bread by Ionica Coţovanu, Silvia Mironeasa

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Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health by Silvia Mironeasa, Mădălina Ungureanu-Iuga

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Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties by Mădălina Ungureanu-Iuga, Silvia Mironeasa

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

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Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta by Mădălina Ungureanu-Iuga, Silvia Mironeasa

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Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level by Mădălina IUGA, Costel MIRONEASA, Silvia MIRONEASA

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Sorghum Flour Features Related to Dry Heat Treatment and Milling by Ana Batariuc, Ionica Coțovanu, Silvia Mironeasa

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Insights into the Potential of Buckwheat Flour Fractions in Wheat Bread Dough by Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa

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Characterization of Quinoa Seeds Milling Fractions and Their Effect on the Rheological Properties of Wheat Flour Dough by Ionica Coțovanu, Ana Batariuc, Silvia Mironeasa

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Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses by Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa

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Synergistic Effects of Heat-Moisture Treatment Regime and Grape Peels Addition on Wheat Dough and Pasta Features by Mădălina Iuga, Ana Batariuc, Silvia Mironeasa

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INFLUENCE OF DRY HEAT TREATMENT ON ANTIOXIDANT ACTIVITY AND TOTAL POLYPHENOL CONTENT OF DIFFERENT SORGHUM PARTICLE SIZES by Ana BATARIUC, Ionica COŢOVANU, Silvia MIRONEASA

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Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread by Ionica Coţovanu, Costel Mironeasa, Silvia Mironeasa

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