Autori | Titlul lucrării | Titlul sursei | Nr. revista, editia, volumul | Locul publicarii | Anul publicarii | Paginile | DOI | ISSN / ISBN |
---|---|---|---|---|---|---|---|---|
GHENDOV-MOŞANU, Aliona, IUGA, Mădălina, MIRONEASA, Silvia, STURZA, Rodica | Aronia Extracts in the Production of Confectionery Masses | Applied Sciences. Switzerland | nr. | 2022 | pp. 1-15 | https://doi.org/10.3390/app12157664 | 2076-3417 | |
IUGA, Mădălina, BOEŞTEAN, Olga, GHENDOV-MOŞANU, Aliona, MIRONEASA, Silvia | Impact of dairy ingredients on wheat flour dough rheology and bread properties | Foods | nr. | 2020 | p. 0 | https://doi.org/10.3390/foods9060828 | 2304-8158 | |
DABIJA, Adriana, MIRONEASA, Silvia, SIDOR, Anca Mihaela | Influence of seabuckthorn and grape seed extract on sensory, physicochemical and rheological characteristics of yogurt | Modern Technologies in the Food Industry | Chișinău, Republica Moldova | 2018 | p. 227 | https://ibn.idsi.md/vizualizare_articol/80403 | 978-9975-87-428-1 | |
MIRONEASA, Silvia, CODINA, Georgiana Gabriela | Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making | Modern Technologies in the Food Industry | Chisinau, Republic of Moldova | 2016 | pp. 229-237 | https://ibn.idsi.md/vizualizare_articol/81393 | ||
CODINA, Georgiana Gabriela, MIRONEASA, Silvia, GUTT, G., TODOSI-SĂNDULEAC, E. | Influence of the golden flaxseed addition on bread quality of wheat flour with a very good quality for bread making | Modern Technologies in the Food Industry | Chisinau, Republic of Moldova | 2016 | pp. 151-157 | https://ibn.idsi.md/vizualizare_articol/81376 | ||
CODINA, Georgiana Gabriela, MIRONEASA, Silvia, MIRONEASA, Costel | Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality | Modern Technologies in the Food Industry | Vol.1 | Chișinău, Republica Moldova | 2012 | pp. 296-301 | https://ibn.idsi.md/vizualizare_articol/110831 | 978-9975-87-428-1 |