Rezultate

Rezultate

2020-07-20
Pilot study for developing an interactive platform to facilitate communication between main actors in the food packaging chain (poster)
Comunicari Stiintifice
2020-07-20
Influence of fat types on the fatty acids and trans fatty acids composition of biscuits (poster)
Comunicari Stiintifice
2020-07-20
Characterization of Jerusalem artichoke as ingredient in bakery products (poster)
Comunicari Stiintifice
2020-07-20
Soy protein hydrolysates in bakery products (poster)
Comunicari Stiintifice
2020-07-20
Analysis of the amylose content of starch from different gluten-free flours (poster)
Comunicari Stiintifice
2020-07-20
Improvement of food quality and safety during food processing: pilot plant experiments (prezentare orală)
Comunicari Stiintifice
2020-07-20
Application of different purification techniques for the determination of acrylamide in potato crisps through GC-MS/MS (poster)
Comunicari Stiintifice
2020-07-20
Diversification of gluten-free raw materials for development of bakery products (prezentare orală)
Comunicari Stiintifice
2020-07-20
Food as means to preventing diseases (prezentare orală)
Comunicari Stiintifice
2020-07-20
Enzymatic treatment of soy protein concentrate: influence on the potential techno-functional and antioxidant properties (poster)
Comunicari Stiintifice