Afișare rezultate

SM ISO690:2012

Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making

Codina Georgiana Gabriela, Mironeasa Silvia, Gutt G., Todosi-Sănduleac E.

„Ștefan cel Mare” University, Suceava

Modern Technologies in the Food Industry

2016. Chisinau, Republic of Moldova. .

Disponibil online 26 July, 2019. Descarcări-3. Vizualizări-589

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Use of nettle roots to manufacture bakery products

Boeştean Olga, Ghendov-Moşanu Aliona, Ţărnă Ruslan

Technical University of Moldova

Modern Technologies in the Food Industry

2016. Chisinau, Republic of Moldova. .

Disponibil online 26 July, 2019. Descarcări-21. Vizualizări-593

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Using vegetal additives in the field of bakery

Boeştean Olga, Ghendov-Moşanu Aliona

Technical University of Moldova

Modern Technologies in the Food Industry

2014. Chisinau, Republic of Moldova. .

Disponibil online 31 March, 2020. Descarcări-3. Vizualizări-604

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Technological aspects in the process of manufacture of bakery products with the addition of wheat bran

Bantea-Zagoreanu Valentina

Technical University of Moldova

Modern Technologies in the Food Industry

2014. Chisinau, Republic of Moldova. .

Disponibil online 31 March, 2020. Descarcări-2. Vizualizări-791

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Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality

Codina Georgiana Gabriela, Mironeasa Silvia, Mironeasa Costel

„Ștefan cel Mare” University, Suceava

Modern Technologies in the Food Industry

Vol.1. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1.

Disponibil online 29 September, 2020. Descarcări-1. Vizualizări-401

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The occurrence of the rope spoilage of bread at Cahulpan bread-making company

Rumeus Iurii1, Turtoi Maria2

2 "Dunarea de Jos" University of Galati

The Scientific Journal of Cahul State University “Bogdan Petriceicu Hasdeu” Economic and Engineering Studies

Nr. 2(8) / 2020 / ISSN 2587-313X /ISSNe 2587-3121

Disponibil online 3 May, 2021. Descarcări-21. Vizualizări-564

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