Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

por Coțovanu, Ionica, Mironeasa, Silvia
Publicado 2021

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics

por Coţovanu, Ionica, Mironeasa, Silvia
Publicado 2022

Incorporation of Buckwheat Flour at Different Particle Sizes and Distinctive Doses in Wheat Flour to Manufacture an Improved Wheat Bread

por Coţovanu, Ionica, Mironeasa, Costel, Mironeasa, Silvia
Publicado 2023

Sorghum Flour Features Related to Dry Heat Treatment and Milling

por Batariuc, Ana, Coțovanu, Ionica, Mironeasa, Silvia
Publicado 2023

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses

por Coţovanu, Ionica, Mironeasa, Costel, Mironeasa, Silvia
Publicado 2023

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

por Coţovanu, Ionica, Ungureanu-Iuga, Mădălina, Mironeasa, Silvia
Publicado 2021

A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

por Mironeasa, Silvia, Coţovanu, Ionica, Mironeasa, Costel, Ungureanu-Iuga, Mădălina
Publicado 2023

Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread

por Coțovanu, Ionica, Stroe, Silviu-Gabriel, Ursachi, Florin, Mironeasa, Silvia
Publicado 2022

A comprehensive review of summer savory (Satureja hortensis L.): promising ingredient for production of functional foods

por Ejaz, Afaf, Waliat, Sadaf, Arshad, Muhammad Sajid, Khalid, Waseem, Khalid, Muhammad Zubair, Rasul Suleria, Hafiz Ansar, Luca, Marian-Ilie, Mironeasa, Costel, Batariuc, Ana, Ungureanu-Iuga, Mădălina, Coţovanu, Ionica, Mironeasa, Silvia
Publicado 2023