Hasil Pencarian - Simona Man

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  1. 1
    Using Dehydrated Vegetables in Some Brown Bread Types

    Using Dehydrated Vegetables in Some Brown Bread Types oleh Simona Man, Adriana Paucean

    Diterbitkan 2013-11-01
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  2. 2
    Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies

    Effect of Whole Multigrain Blends Addition on Quality Characteristics of Cookies oleh Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop

    Diterbitkan 2015-11-01
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  3. 3
    Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR

    Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR oleh Adriana Păucean, Dan Vodnar, Carmen Socaciu, Simona Man

    Diterbitkan 2014-11-01
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  4. 4
    STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS

    STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS oleh Anamaria Pop, Sevastita Muste, Simona Man, Crina Muresan

    Diterbitkan 2013-11-01
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  5. 5
    Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

    Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour oleh Anamaria Pop, Sevastiţa Muste, Simona Man, Crina Mureșan

    Diterbitkan 2014-11-01
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  6. 6
    Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread

    Effect of the Chickpea (Cicer arietinum L.) Flour Addition on Physicochemical Properties of Wheat Bread oleh Simona Man, Adriana Păucean, Sevastiţa Muste, Anamaria Pop

    Diterbitkan 2015-05-01
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  7. 7
    Development of Gluten Free Cookies From Rice And Coconut Flour Blends

    Development of Gluten Free Cookies From Rice And Coconut Flour Blends oleh Adriana PAUCEAN, Simona MAN, Sevastita MUSTE, Anamaria POP

    Diterbitkan 2016-11-01
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  8. 8
    Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran

    Physicochemical and Sensory Characteristics of Pretzel with Wheat Bran oleh Adriana Păucean, Simona Man, Sevastiţa Muste, Anamaria Pop

    Diterbitkan 2015-11-01
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  9. 9
    Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

    Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations oleh Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop

    Diterbitkan 2014-11-01
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  10. 10
    Use of Avocado (Persea americana M.) Paste in Wheat Bread

    Use of Avocado (Persea americana M.) Paste in Wheat Bread oleh Simona Man, Adriana Păucean, Ioana Daniela Călian Ianoş, Sevastiţa Muste

    Diterbitkan 2015-05-01
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  11. 11
    Impact of Quince Flour on Gluten-free Muffins Production

    Impact of Quince Flour on Gluten-free Muffins Production oleh Adriana PAUCEAN, Simona MAN, Simona CHIS, Roxana SUCIU, Crina MURESAN

    Diterbitkan 2017-05-01
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  12. 12
    GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS

    GRAPE (VITIS VINIFERA) POMACE AS A VALUABLE WINERY BY-PRODUCT WITH NOVEL POTENTIAL BIOTECHNOLOGICAL APPLICATIONS oleh Elena Mudura, Teodora Coldea, Simona Man, Carmen Rodica Pop, Cosmin Darab

    Diterbitkan 2017-11-01
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  13. 13
    Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour

    Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour oleh Adriana PĂUCEAN, Simona MAN, Sevastiţa MUSTE, Anamaria POP, Simona CHIȘ, Delia COTIȘEL

    Diterbitkan 2018-05-01
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  14. 14
    Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

    Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta oleh Crina Carmen MURESAN, Anca FARCAS, Simona MAN, Ramona SUHAROSCHI, Romina Alina VLAIC

    Diterbitkan 2017-05-01
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  15. 15
    HEMP (CANNABIS SATIVA L.) A POTENTIAL PLANT FOR FOOD AND MEDICINE - A REVIEW

    HEMP (CANNABIS SATIVA L.) A POTENTIAL PLANT FOR FOOD AND MEDICINE - A REVIEW oleh Iulian Eugen Rusu, Sevastița Muste, Crina Mureșan, Marcel M. Duda, Simona Man, Romina Vlaic

    Diterbitkan 2020-06-01
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  16. 16
    COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY

    COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY oleh MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE

    Diterbitkan 2018-12-01
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  17. 17
    Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity

    Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity oleh Anamaria Pop, Sevastiţa Muste, Adriana Păucean, Carmen Pop, Liana Salanţă, Simona Man, Andruţa Mureşan

    Diterbitkan 2015-11-01
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  18. 18
    Textural and sensorial characterization of a new oat based product

    Textural and sensorial characterization of a new oat based product oleh Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN

    Diterbitkan 2016-11-01
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  19. 19
    Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

    Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits oleh Simona MAN, Adriana PĂUCEAN, Sevastiţa MUSTE, Anamaria POP, Alina STURZA, Vlad MUREȘAN, Liana Claudia SALANȚĂ

    Diterbitkan 2017-11-01
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  20. 20
    Use of Rice and Soy Flour in Obtaining Assortment "Pogăcele with Cracklings"

    Use of Rice and Soy Flour in Obtaining Assortment "Pogăcele with Cracklings" oleh Liana Claudia SALANTA, Simona MAN, Maria TOFANA, Adriana PAUCEAN, Margit ORBAN, Carmen R. POP, Melinda NAGY

    Diterbitkan 2016-11-01
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