Rezultate

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Rezultate

2016-11-27
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
2016-11-27
Effect of sodium carboxymethyl cellulose on gluten-free dough rheology
2016-11-27
Influence of Flour Extraction Degree on Acrylamide Formation in Biscuits
2016-11-27
Application of an Accurate and Validated Method for Identification and Quantification of Acrylamide in Bread, Biscuits and other Bakery Products using GC-MS/MS System
2016-11-19
Research on the identification of carcinogenic substances in some environmental components in Ilfov county
ISSN 1843-5386, DOI 10.15835/buasvmcn-agr: 12019
2016-11-19
Contamination with deoxynivalenol in the milling - bakery industry under the influence of climatic conditions from Romania
Bdi Publicatii
2016-11-19
Lipid oxidation when adding vegetal oils and walnut in meat products
Bdi Publicatii
2016-11-19
Investigations regarding the influence of certain types of fat content on acrylamide level in biscuits
Bdi Publicatii
2016-11-19
Education and Research – promoting factors for the culture of innovation, Economics
Bdi Publicatii
2016-11-19
Assessment of Patulin Content in Apple Puree and Apple and Fruit Puree by High Performance Liquid Chromatography
Bdi Publicatii