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The Need to keep the Flour Manufacturing Process under Control, the Determination of Potential Contaminants, as well as of the Factors influencing Product Quality.
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- Quality - Access to Success, 2018, v. 19, n. 164, p. 128
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- Article
The Need to keep Control of the Process related to the Reception of Wheat Processed in Romania and to highlight Potential Contaminants, as well as the Factors influencing its Quality.
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- Quality - Access to Success, 2018, v. 19, n. 162, p. 140
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- Article
THE EFFECT OF USING LECITHIN ON THE TEXTURAL AND RHEOLOGICAL PROPERTIES OF ARTISANAL CHOCOLATE.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 195
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- Article
STUDIES ON THE ORGANOLEPTIC CHARACTERISTICS OF SOME ROSÉ WINES FROM STRUNGA WINERY.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2023, v. 66, n. 1, p. 159
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- Article
SORPTION PROPERTIES OF SOME ROMANIAN GINGERBREAD.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2014, v. 18, n. 1, p. 25, doi. 10.2478/aucft-2014-0003
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT'S TEXTURAL CHARACTERISTICS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2024, v. 24, n. 1, p. 991
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S TEXTURAL CHARACTERISTICS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2022, v. 22, n. 4, p. 767
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2022, v. 22, n. 4, p. 761
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- Article
QUALITY IMPROVEMENT FOR THE PRODUCT "GINGERBREAD", IDENTIFICATION OF THE OPTIMUM NUMBER OF TEXTURE MEASUREMENTS AND COMPRESSION INTENSITY IN LABORATORY ANALYSIS.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 4, p. 605
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- Article
IMPROVING THE QUALITY OF THE PRODUCT "GINGERBREAD", A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT'S PHYSICOCHEMICAL PROPERTIES.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2021, v. 21, n. 4, p. 599
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- Article
STUDY ON THE INFLUENCE OF PROPHYLACTIC TREATMENT WITH PRODUCTS FROM THE T+ TOXICITY GROUP UPON WHEAT QUALITY, DURING POST-HARVEST STORAGE.
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- Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development, 2019, v. 19, n. 4, p. 67
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- Article
Rye Flour and Resting Effects on Gingerbread Dough Rheology.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 369
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- Article
Water Content and Water Activity of Bakery Products.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 399
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- Publication type:
- Article
Overview of the Sustainable Valorization of Using Waste and By-Products in Grain Processing.
- Published in:
- Foods, 2023, v. 12, n. 20, p. 3770, doi. 10.3390/foods12203770
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- Article