Found: 2

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  • EFFECT OF ENZYMOLYSIS ON THE ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF THE SOLUBLE SOY PROTEINS.

    Published in:
    Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 44, doi. 10.35219/foodtechnology.2023.2.03
    By:
    • BRUMĂ (CĂLIN), MIHAELA;
    • DUMITRAŞCU, LOREDANA;
    • VASILEAN, INA;
    • BANU, IULIANA;
    • PATRAŞCU, LIVIA;
    • APRODU, IULIANA
    Publication type:
    Article

  • THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.

    Published in:
    Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07
    By:
    • BANU, IULIANA;
    • BRUMĂ(CĂLIN), MIHAELA;
    • APRODU, IULIANA
    Publication type:
    Article