2020-07-13
Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product
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Results
Results
2020-07-13
Sensory and physicochemical changes in gluten-free oat biscuits stored under different packaging and light conditions
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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
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2020-07-13
Quantification of anethole in fennel and anise essential oils using gas-chromatography and 1H-NMR spectroscopy
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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
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2020-07-13
Evaluation of fatty acid profile of oils/fats by GC-MS through two quantification approaches
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2020-05-20
Potențialul de resurse agroalimentare al României și securitatea nutrițională
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