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NUTRITIONAL AND FUNCTIONAL PROPERTIES OF SOME PROTEIN SOURCES.
- Published in:
- AgroLife Scientific Journal, 2021, v. 10, n. 1, p. 214, doi. 10.17930/agl2021124
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- Article
THE EVOLUTION OF THE QUALITY PARAMETERS ON THE STORED WHEAT.
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- Scientific Bulletin Series F. Biotechnologies, 2021, v. 25, n. 2, p. 23
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- Article
THE INFLUENCE OF PLANT-BASED PROTEIN INGREDIENTS ON THE QUALITY OF HIGH-PROTEIN BREAD.
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- Scientific Bulletin Series F. Biotechnologies, 2020, v. 24, p. 69
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- Article
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake.
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- Foods, 2022, v. 11, n. 22, p. 3667, doi. 10.3390/foods11223667
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- Article
The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Food Science & Technology, 2021, v. 78, n. 1, p. 101, doi. 10.15835/buasvmcn-fst:2020.0047
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- Article
Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 1, p. 436, doi. 10.3390/app11010436
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- Article
Decoding the Volatile Profile of White Romanian Fetească Wines.
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- Separations (2297-8739), 2024, v. 11, n. 5, p. 141, doi. 10.3390/separations11050141
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- Article
DEVELOPMENT AND QUALITY EVALUATION OF CEREAL BASED PROTEIN ENRICHED FOOD PROTOTYPES.
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- Journal of Hygienic Engineering & Design, 2023, v. 43, p. 39
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- Article