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Showing 6 out of a total of 6 results for collection: Conferinţa "Modern technologies, in the food industry" – 2016. (0.003 seconds)

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The influence of the classical cooling process on the occurrence of the rope spoilage in bread

RUMEUS, Iu.; TURTOI, M. (Tehnica UTM, 2016)
Efficiency of iron in fortified bread

CIOBANU, C.; DESEATNICOV, O. (Tehnica UTM, 2016)
Study on influence of baking parameters on bread quality

CONSTANTINESCU (POP), C. G. (Tehnica UTM, 2016)
Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making

MIRONEASA, S.; CODINĂ, G. G.; MIRONEASA, C. (Tehnica UTM, 2016)
The use of plant oil extracts for the enhancement of bread microbiological safety

GHENDOV-MOŞANU, A.; STURZA, R.; CHIRIŢA, E.; PATRAŞ, A. (Tehnica UTM, 2016)
Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making

CODINĂ, G. G.; MIRONEASA, S.; GUTT, G.; TODOSI-SĂNDULEAC, E. (Tehnica UTM, 2016)

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