2017-12-02
Increasing nutritional value of bakery products through valorification of food byproducts
Comunicari Stiintifice
Rezultate
Rezultate
2017-12-02
Comparative analysis of fatty acids composition of vegetable oils and animal fats by application of GC-MS and NMR techniques
ISBN: 978-151086249-4
2017-12-02
Assessment of fatty acid composition of peanut butter fat extracted through different extraction methods
ISBN: 978-151086249-4
2017-12-02
Evaluation of antioxidant capacity and total polyphenol content of bread
Comunicari Stiintifice
2017-12-02
Preliminary steps in validating an ICP-MS method for simultaneosly analysis of five metals migration from food contact plastic materials into foods simulants
Comunicari Stiintifice
2017-12-02
The effects of radiofrequency heating on the aminoacids content of whole wheat bread, graham bread and white bread
Comunicari Stiintifice
2017-12-02
Study on the antimicrobial activity of two aqueous fractions from tea
Comunicari Stiintifice
2017-12-02
The effects of partially defatted milk thistle (Silybum marianum) seed flour on wheat flour
Comunicari Stiintifice
2017-12-02
Achievement of some functional ingredients from tomato waste and winemaking by-products
ISSN 2286-1580, ISSN-L 2285-5653