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2020-07-13
Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions
Isi Publicatii
2020-07-13
Effect of dry fractionated hybrid protein ingredients on the structural, textural, thermal and sensory properties of gluten‐free oat and faba pasta
Isi Publicatii
2020-07-13
Quantification of anethole in fennel and anise essential oils using gas-chromatography and 1H-NMR spectroscopy
Isi Publicatii
2020-07-13
Bread making potential assessment of wheat-oat composite flours
Isi Publicatii
2020-07-13
Development of a performance method for determination of cis/trans isomers of oleic, linoleic and linolenic acids from potato chips by GC-MS
Isi Publicatii
2020-07-13
Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches
Isi Publicatii
2018-12-19
Evaluation of fatty acids composition of some food samples by using GC-MS and NMR techniques
DOI: 10.2478/alife-2018-0086
2018-11-27
Reutilization of cereal processing by-products in bread making, pp. 279-317, capitol în cartea: Sustainable Recovery and Reutilization of Cereal Processing By-Products Ed. Galanakis
ISBN: 978-0-08-102162-0
2018-11-27
Study on VDR polymorphism influence in associating with Diabetes Mellitus
2018-11-27
Bakery products fortified with dried fruits of Aronia Melanocarpa,
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