Afișare rezultate

Microstructure and rheological behavor of emulsions with improved nutritional value

Capcanari Tatiana, Popovici Cristina, Paladi Daniela, Deseatnicova Olga

Technical University of Moldova

Modern Technologies in the Food Industry

2018. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1.

Disponibil online 15 July, 2019. Descarcări-2. Vizualizări-727

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Sensory evaluation and rheological behavoir of yogurts prepared from goat milk

Popovici Cristina1, Tiţa Mihaela Adriana2, Brînza Renata1

1 Technical University of Moldova, 2 Lucian Blaga University Sibiu

Biotechnologies and food technologies

2019. ruse. ISBN 1311-3321.

Disponibil online 28 September, 2022. Descarcări-16. Vizualizări-233

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Influence of damaged starch on the quality parameters of wheat dough and bread

Jukic Marko1, Koceva-Komlenic Daliborka1, Mastanjevic Kresimir M.1, Mastanjevic Kristina1, Lucan Mirela1, Popovici Cristina2, Nakov Gjore3, Lukinac Jasmina1

1 Josip Juraj Strossmayer University of Osijek, 2 Technical University of Moldova,

Ukrainian Food Journal

Nr. / 2019 / ISSN 2304-974X /ISSNe 2313-5891

Disponibil online 13 March, 2023. Descarcări-74. Vizualizări-569

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