2018-12-02
Ingredients from soryz for gluten-free products
Comunicari Stiintifice
Results
Results
2018-12-02
Rheological properties of soryz/wheat flour measured by Mixolab system
Comunicari Stiintifice
2018-12-02
Evaluation of fatty acids composition of some food samples by using gc-ms and nmr techniques
Comunicari Stiintifice
2018-12-02
Achieving of functional ingredient from apple wastes resulting from the apple juice industry
ISSN 2286-1580, ISSN-L 2285-5653
2018-12-02
Valorification of Jerusalem artichoke tubers (Helianthus tuberosus) for achieving of functional ingredient with high nutritional value
ISSN 2286-1580, ISSN-L 2285-5653
2018-12-02
Enzymatic hydrolysis as a tool for enhancing antioxidant capacity and sensory qualities of soy proteins
Comunicari Stiintifice
2018-12-02
Quantifying bisphenol from food packaging and assessment of its cytotoxic potential
Comunicari Stiintifice
2018-12-02
Obținerea unor ingrediente alimentare funcționale cu efect hipoglicemiant din castravete amar (Momordica charantia L.)
ISBN 978-606-23-0765-3.